Orange Ginger Scallops Over Steamed Asian Vegetables Recipes

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE

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.

ASIAN STYLE STEAMED SCALLOPS

Steps:

• Cook rice in large pot of boiling water, until tender and drain.
• Slice ginger into thin slices, then cut slices into thin strips.
• Place scallops, in a single layer bamboo steamer, top with ginger, lemon grass and onion.
• Cover and steam for about 5 Min's until tender or cooked as desired.
• Divide scallops among plates and top with combined remaining ingredients and serve with the Jasmine rice.

PAN-SEARED SCALLOPS WITH GINGER SAUCE

Steps:

• Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
• Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
• Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
• To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.