Grilled Scallops With Vegetables And Hoisin Orange Sauce Recipes

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE

Steps:

• Mix all sauce ingredients in a bowl.
• Mix first 4 vegetable ingredients in a large bowl.
• Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
• Season with salt and pepper.
• Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
• Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
• Transfer seeds to a plastic bag.
• Using mallet or hammer, coarsely crack seeds.
• Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
• Let stand at least 30 minutes or chill up to 1 hour.
• Prepare barbecue to 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 2 plates.
• Top each with scallops and serve, passing Hoisin-Orange sauce separately.

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE

Steps:

• 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 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.

GRILLED SCALLOPS WITH HOISIN ORANGE SAUCE

Steps:

• Sauce: Mix all ingredients in a bowl. Can be made one week ahead. Cover and chill. Probably can freeze. Bring to room temperature before serving. Scallops: Combine all ingredients except scallops in a bowl. Mix in scallops and let stand at 30 minutes or chill up to 1 hour. Place scallops on skewers and grill a few minutes on each side depending on size. Remove from grill and lightly drizzle sauce on the scallops. Serve and serve remaining sauce on the side. Serves 2