Skewered Scallops with Orange-Sesame Dipping Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 appetizer servings
- 2 teaspoons soy sauce
- 1/4 cup honey
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon grated orange peel
- 2 tablespoons peanut oil
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons toasted sesame seeds
- 2 tablespoons chopped fresh mint
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon oriental sesame oil
- 1 tablespoon oriental sesame oil
- Carbohydrate 15 g(5%)
- Cholesterol 18 mg(6%)
- Fat 9 g(14%)
- Fiber 1 g(3%)
- Protein 10 g(20%)
- Saturated Fat 2 g(8%)
- Sodium 394 mg(16%)
- Calories 184
PreparationFor sauce: Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper. For scallops: Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce. Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.
PreparationFor sauce: Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper. For scallops: Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce. Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.
