Grilled Scallops with Vegetables and Hoisin-Orange Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 appetizer servings
- 3 tablespoons fresh lime juice
- vegetable oil
- 1 tablespoon grated orange peel
- 1/3 cup orange juice
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons oriental sesame oil
- 1 tablespoon oriental sesame oil
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 41 g(14%)
- Cholesterol 31 mg(10%)
- Fat 18 g(28%)
- Fiber 4 g(14%)
- Protein 18 g(37%)
- Saturated Fat 2 g(12%)
- Sodium 1587 mg(66%)
- Calories 395
PreparationFor sauce: Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.) For vegetables: Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally. For scallops: Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour. Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately. Available at Asian markets and many supermarkets.
PreparationFor sauce: Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.) For vegetables: Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally. For scallops: Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour. Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately. Available at Asian markets and many supermarkets.
