Skewered Scallops With Orange-Sesame Dipping Sauce

Recipe Ingredients

		Sauce
1/4 cup	59ml	Honey
1/4 cup	59ml	Unseasoned rice vinegar
2 teaspoons	10ml	Minced peeled fresh ginger
2 teaspoons	10ml	Soy sauce
2 teaspoons	10ml	Chili-garlic sauce
		= (available at Asian markets and in the
		Asian foods section of many supermarkets)
1 teaspoon	5ml	Oriental sesame oil
1 teaspoon	5ml	Grated orange peel
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped fresh mint
2 tablespoons	30ml	Toasted sesame seeds
		Salt - to taste
		Freshly-ground black pepper - to taste
		Scallops
2 tablespoons	30ml	Peanut oil
1 tablespoon	15ml	Oriental sesame oil
18 tablespoons	270ml	Sea scallops - side muscles trimmed (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped fresh mint
1 tablespoon	15ml	Chopped fresh cilantro
18		Wooden skewers - (6" long)

Recipe Instructions

For Sauce: Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.

For Scallops: Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; saute 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.

This recipe yields 6 appetizer servings.

Source:
Bon Appetit, January 2002

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