Cook The Book: Grilled Scallops With Citrus-Ginger Sauce And Rice Noodle Salad

1. 1

   Whisk together the sesame oil, 2 tablespoons of the canola oil, and the orange zest in a medium bowl. Add the scallops and let marinate in the refrigerator for at least 15 minutes and up to 30 minutes.

2. 2

   Heat the remaining 2 tablespoons canola oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is salt, about 2 minutes. Increase the heat to high, add the orange juice, lime juice, brown sugar, and soy sauce, and simmer, stirring occasionally, until the mixture is reduced by half, 8 to 10 minutes. Remove from the heat, stir in the rice vinegar, and let cool to room temperature. The sauce can be made 8 hours in advance, covered, and refrigerated. Bring to room temperature before serving.

3. 3

   Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente, 3 to 4 minutes. Drain, rinse with cold water, and drain again. Transfer to a platter and toss with half of the citrus-ginger sauce.

4. 4

   Heat your grill to high.

5. 5

   Season the scallops on both sides with salt and pepper. Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes. Turn over and continue cooking for about 3 minutes longer until just cooked through.

6. 6

   Place the scallops on top of the noodles and drizzle with the remaining citrus-ginger sauce. Garnish with green onions and sesame seeds.

* Per serving · 4 servings · Values may vary.