Это предварительный просмотр рецепта "Grilled Scallops With Vegetables And Hoisin Orange Sauce".

Рецепт Grilled Scallops With Vegetables And Hoisin Orange Sauce
by Global Cookbook

Grilled Scallops With Vegetables And Hoisin Orange Sauce
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 jar hoisin sauce sauce - (8 1/2 ounce) (available at Asian markets)
  • 1/3 c. orange juice
  • 1 1/2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. grated orange peel
  • 2 x garlic cloves chopped
  • 2 tsp chopped peeled fresh ginger
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. oriental sesame oil
  • 1 tsp chili-garlic sauce (available at Asian markets)
  • 1 tsp fish sauce (nam pla) (available at Asian markets)
  • 1 bn watercress trimmed
  • 1 med cucumber peeled, seeded, and cut into matchstick-size strips
  • 1 med carrot peeled, and cut into matchstick-size strips
  • 3/4 c. cilantro leaves - (from large bunch)
  • 1/2 x red onion very thinly sliced Salt to taste Freshly-grnd black pepper to taste
  • 1 1/2 tsp whole coriander seeds
  • 1 Tbsp. oriental sesame oil
  • 1 Tbsp. chopped peeled fresh ginger
  • 12 lrg sea scallops Vegetable oil

Инструкции

  1. For sauce: Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
  2. For vegetables: Mix first 4 ingredients in large bowl. Add in watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 min or possibly refrigerateup to 1 hour, tossing occasionally.
  3. For scallops: Stir coriander seeds in small skillet over medium heat till fragrant and slightly darker, about 2 min. Transfer seeds to plastic bag. Using mallet or possibly hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; fold in coriander seeds, then scallops. Let stand at least 30 min or possibly refrigerateup to 1 hour.
  4. Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops till just opaque in center, about 3 min per side.
  5. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
  6. This recipe yields 4 appetizer servings.
  7. Comments: Here, sea scallops take an Asian turn when they are flavored with toasted coriander seeds, grilled, and teamed with a hoisin-orange sauce and vegetable salad.