I saw this recipe while perusing my Bon Appetit magazine collection and decided to convert it from an appetizer to a main course. We had one ear of corn left from the weekly farmers’ market trip so I added it to the salad. No need to cook good corn, just toss it in raw. As always, I adjust the ingredients based on experience and our personal preferences. This recipe is a keeper!
Grilled Scallops with Vegetables and Orange Hoisin Sauce
1 tsp fresh ginger, peeled and minced
3 Tbsp fresh lime juice
2 Tbsp sesame oil
1 tsp chili garlic sauce
1 tsp fish sauce
1 bunch watercress, trimmed
1 medium cucumber, peeled, cut into matchstick-size strips
1 medium carrot, peeled, cut into matchstick-size strips
Fresh corn, kernels from one ear, removed
¾ c cilantro leaves
½ red onion, very thinly sliced
Salt and pepper
1 ½ tsp whole coriander seeds
1 Tbsp sesame oil
1 Tbsp fresh ginger, peeled and minced
10 large sea scallops
For Sauce: Mix all ingredients in a bowl. Cover and chill.
For Vegetables: Mix first four ingredients in a large bowl. Add cucumber, carrots, corn and onion. Toss to blend. Season with salt and pepper. Let stand for 30 minutes. Just before serving, add watercress and cilantro. Toss to coat with dressing.
For Scallops: Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer to plastic bag. Using a mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl. Mix in coriander seeds and then scallops. Let stand at room temperature 30 minutes.
Prepare barbecue for medium high heat. Thread scallops onto skewers. Brush barbecue with oil to prevent sticking. Grill scallops just until opaque in center, about three minutes per side. Place vegetables on plate and serve scallop skewers on top. Drizzle sauce on top of scallops, serving additional sauce for dipping.