Grilled Scallops with Vegetables and Hoisin-Orange Sauce

Name: Grilled Scallops with Vegetables and Hoisin-Orange Sauce
Yield: Makes 4 appetizer
Ingredients: 1 8.5-ounce jar hoisin sauce; 1/3 cup orange juice; 1 1/2 tablespoons unseasoned rice vinegar; 1 tablespoon grated orange peel; 2 grated orange peel; 2 teaspoons minced peeled fresh ginger; 3 tablespoons fresh lime juice; 2 tablespoons oriental sesame oil; 1 teaspoon chili-garlic sauce; 1 teaspoon fish sauce (nam pla); 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 leaves (from large bunch); 1/2 red onion, very thinly sliced; 1 1/2 teaspoons whole coriander seeds; 1 tablespoon oriental sesame oil; 1 tablespoon minced peeled fresh ginger; 12 large sea scallops; Vegetable oil

By Stan Frankenthaler

August 31, 2001

Recipe notes