Ingredients
1
8.5-ounce jar hoisin sauce sauce*
1
1/2 tbsp unseasoned rice vinegar
1
tbsp grated orange peel
2
tsp minced peeled fresh ginger
2
tbsp oriental sesame oil
1
tsp chili-garlic sauce*
1
tsp 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 tsp whole coriander seeds
1
tbsp oriental sesame oil
1
tbsp minced peeled fresh ginger
Directions
2.
Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
4.
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.
6.
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.
7.
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.
8.
* Available at Asian markets and many supermarkets.
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