Fresh mint, cilantro sprigs and strips of orange peel make a nice garnish for a platter of these Asian-accented skewers.
Recipe information
Yield
Makes 6 appetizer servings
Ingredients
Sauce
1/4 cup honey
1/4 cup unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce*
1 teaspoon oriental sesame oil
1 teaspoon grated orange peel
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons toasted sesame seeds
Scallops
2 tablespoons peanut oil
1 tablespoon oriental sesame oil
18 medium-size sea scallops, side muscles trimmed
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
18 6-inch wooden skewers
Preparation
For sauce:
Step 1
Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.
For scallops:
Step 2
Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce.
Step 3
- Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.
