Grilled Scallops With Vegetables And Hoisin-Orange Sauce - cooking recipe

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

Preparation

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.