Grilled Scallops With Vegetables And Hoisin-Orange Sauce Recipe

Name: Grilled Scallops With Vegetables And Hoisin-Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 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; Vegetables; 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; SCALLOPS; 1 1/2 teaspoons whole coriander seeds; 1 tablespoon oriental sesame oil; 1 tablespoon minced peeled fresh ginger; 12 large sea scallops

Servings: persons

Sauce
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
Vegetables
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
SCALLOPS
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops

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.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sauce, 1 (8 1/2 ounce) jar hoisin sauce, 1/3 cup orange juice, 1 1/2 tablespoons unseasoned rice vinegar, and more.

Yes, Grilled Scallops With Vegetables And Hoisin-Orange Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Scallops With Vegetables And Hoisin-Orange Sauce

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