Grilled Scallops With Vegetables And Hoisin Orange Sauce Recipe
Servings: 4
Ingredients
- 1 jar hoisin sauce sauce - (8 1/2 ounce) (available at Asian markets)
- 1/3 c. orange juice
- 1 1/2 Tbsp. unseasoned rice vinegar
- 1 Tbsp. grated orange peel
- 2 x garlic cloves chopped
- 2 tsp chopped peeled fresh ginger
- 3 Tbsp. fresh lime juice
- 2 Tbsp. oriental sesame oil
- 1 tsp chili-garlic sauce (available at Asian markets)
- 1 tsp fish sauce (nam pla) (available at Asian markets)
- 1 bn watercress trimmed
- 1 med cucumber peeled, seeded, and cut into matchstick-size strips
- 1 med carrot peeled, and cut into matchstick-size strips
- 3/4 c. cilantro leaves - (from large bunch)
- 1/2 x red onion very thinly sliced Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 tsp whole coriander seeds
- 1 Tbsp. oriental sesame oil
- 1 Tbsp. chopped peeled fresh ginger
- 12 lrg sea scallops Vegetable oil
Directions
- For 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 in watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 min or possibly refrigerateup to 1 hour, tossing occasionally.
- For scallops: Stir coriander seeds in small skillet over medium heat till fragrant and slightly darker, about 2 min. Transfer seeds to plastic bag. Using mallet or possibly hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; fold in coriander seeds, then scallops. Let stand at least 30 min or possibly refrigerateup 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 till just opaque in center, about 3 min per side.
- Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
- This recipe yields 4 appetizer servings.
- Comments: Here, sea scallops take an Asian turn when they are flavored with toasted coriander seeds, grilled, and teamed with a hoisin-orange sauce and vegetable salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 99 | 47% |
| Total Fat 11.22g | 14% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 308mg | 13% |
| Potassium 530mg | 15% |
| Total Carbs 11.63g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.05g | 3% |
| Protein 16.3g | 26% |
