Time 1h21m Yield 2 serving(s) Number Of Ingredients 19 Steps:
Mix all sauce ingredients in a bowl. Mix first 4 vegetable ingredients in a large bowl. Add watercress, cucumber, carrot, cilantro and onion; toss to blend. Season with salt and pepper. Let stand for 30 minutes or chill up to 1 hour, tossing occasionally. Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to a plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops. Let stand at least 30 minutes or chill up to 1 hour. Prepare barbecue to 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 2 plates. Top each with scallops and serve, passing Hoisin-Orange sauce separately.
Yield Makes 4 appetizer servings Number Of Ingredients 23 Steps:
For sauce: Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.) For vegetables: 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: 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. 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. Available at Asian markets and many supermarkets.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
In small bowl, mix all Orange-Chive Mayonnaise ingredients. Cover; refrigerate until serving but no longer than 24 hours. Heat gas or charcoal grill. Spray hinged wire grill basket with cooking spray or brush with vegetable oil. In medium bowl, mix butter, dill weed, liqueur and salt. Stir in scallops until well coated with butter mixture. Place scallops in basket. Place basket on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until scallops are white and opaque. Serve with Orange-Chive Mayonnaise.
Number Of Ingredients 8 Steps:
In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces. Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Spray cold grid with nonstick cooking spray. Preheat grill to medium high heat. Heat chili oil and sesame oil in small saucepan over medium heat. Add green onion; cook about 15 seconds or just until fragrant. Add ginger; cook 1 minute. Add chicken broth; bring to a boil. Cook until liquid is reduced by half. Place mixture in blender with cilantro; blend until smooth. Set aside. Thread scallops and vegetables onto skewers. Grill about 8 minutes per side or until scallops turn opaque. Serve hot with cilantro sauce.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
