Grilled Scallops With Vegetables and Hoisin-Orange Sauce

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

Directions

1. 1

   Mix all sauce ingredients in a bowl.

2. 2

   Mix first 4 vegetable ingredients in a large bowl.

3. 3

   Add watercress, cucumber, carrot, cilantro and onion; toss to blend.

4. 4

   Season with salt and pepper.

5. 5

   Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.

6. 6

   Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.

7. 7

   Transfer seeds to a plastic bag.

8. 8

   Using mallet or hammer, coarsely crack seeds.

9. 9

   Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.

10. 10

    Let stand at least 30 minutes or chill up to 1 hour.

11. 11

    Prepare barbecue to medium-high heat.

12. 12

    Thread 3 scallops onto each of 4 skewers.

13. 13

    Brush barbecue rack with oil to prevent sticking.

14. 14

    Grill scallops until just opaque in center, about 3 minutes per side.

15. 15

    Divide vegetables among 2 plates.

16. 16

    Top each with scallops and serve, passing Hoisin-Orange sauce separately.