Grilled Scallops With Vegetables And Hoisin-Orange Sauce

  1. Mix all sauce ingredients in a bowl.
  2. Mix first 4 vegetable ingredients in a large bowl.
  3. Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
  4. Season with salt and pepper.
  5. Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
  6. Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
  7. Transfer seeds to a plastic bag.
  8. Using mallet or hammer, coarsely crack seeds.
  9. Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
  10. Let stand at least 30 minutes or chill up to 1 hour.
  11. Prepare barbecue to medium-high heat.
  12. Thread 3 scallops onto each of 4 skewers.
  13. Brush barbecue rack with oil to prevent sticking.
  14. Grill scallops until just opaque in center, about 3 minutes per side.
  15. Divide vegetables among 2 plates.
  16. Top each with scallops and serve, passing Hoisin-Orange sauce separately.

sauce, hoisin sauce, orange juice, rice vinegar, orange rind, garlic, fresh ginger, vegetables, lime juice, sesame oil, chiligarlic sauce, fish sauce, cucumber, carrot, cilantro leaf, red onion, coriander seeds, sesame oil, fresh ginger, scallops

Taken from www.food.com/recipe/grilled-scallops-with-vegetables-and-hoisin-orange-sauce-11992 (may not work)

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