Grilled Scallops With Vegetables And Hoisin-orange Sauce

Total Time: 1 hr 21 mins Preparation Time: 1 hr 15 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1 (8 1/2 ounce) jar hoisin sauce
• 1/3 cup orange juice
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 tablespoon grated orange rind
• 2 garlic cloves, minced
• 2 teaspoons minced peeled fresh ginger
• 3 tablespoons fresh lime juice
• 2 tablespoons oriental sesame oil
• 1 teaspoon chili-garlic sauce
• 1 teaspoon fish sauce
• 1 bunch watercress, trimmed
• 1 medium cucumber, peeled, seeded, cut into matchstick-size strips
• 1 medium carrot, peeled, cut into matchstick-size strips
• 3/4 cup cilantro leaf
• 1/2 red onion, very thinly sliced
• 1 1/2 teaspoons whole coriander seeds
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced peeled fresh ginger
• 12 large sea scallops

Recipe

• 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.