Grilled Scallops With Vegetables And Hoisin Orange Sauce

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Steps

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Mix all sauce ingredients in a bowl.

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Mix first 4 vegetable ingredients in a large bowl.

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Add watercress , cucumber , carrot , cilantro and onion.

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Toss to blend.

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Season with salt and pepper.

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

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

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Transfer seeds to a plastic bag.

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Using mallet or hammer , coarsely crack seeds.

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Combine sesame oil and ginger in medium bowl.

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Mix in coriander seeds and then scallops.

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

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Prepare barbecue to medium-high heat.

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Thread 3 scallops onto each of 4 skewers.

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Brush barbecue rack with oil to prevent sticking.

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

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Divide vegetables among 2 plates.

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Top each with scallops and serve , passing hoisin-orange sauce separately.

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Ingredients

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hoisin sauce, orange juice, rice vinegar, orange rind, garlic cloves, fresh ginger, fresh lime juice, oriental sesame oil, chili-garlic sauce, fish sauce, watercress, cucumber, carrot, cilantro leaf, red onion, whole coriander seeds, sea scallops