Recipe information
Yield
Makes 6 appetizer
Ingredients
Sauce
1
/4 cup honey
1
/4 cup unseasoned rice vinegar
2
teaspoons minced peeled fresh ginger
2
teaspoons soy sauce
2
teaspoons chili-garlic sauce*
1
teaspoon oriental sesame oil
1
teaspoon grated orange peel
2
tablespoons chopped fresh cilantro
2
tablespoons chopped fresh mint
2
tablespoons toasted sesame seeds
Scallops
2
tablespoons peanut oil
1
tablespoon oriental sesame oil
18
medium-size sea scallops, side muscles trimmed
1
tablespoon chopped fresh mint
1
tablespoon chopped fresh cilantro
18
6-inch wooden skewers
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Preparation
Sauce
Step 1
Mix first 7 ingredients in medium bowl o blend well. DO AHEAD Can be prepared 1 day ahead. Cover; chill. Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.
Scallops
Step 2
Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce.