Here, sea scallops take an Asian turn when they are flavored with toasted coriander seeds, grilled, and teamed with a hoisin-orange sauce and vegetable salad.
Recipe information
Yield
Makes 4 appetizer servings
Ingredients
Sauce
Vegetables
Scallops
Preparation
For sauce:
Step 1
Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
For vegetables:
Step 2
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:
Step 3
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.
Step 4
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.
Step 5
- Available at Asian markets and many supermarkets.
