Ingredients
1/4
cup unseasoned rice vinegar
2
tsp minced peeled fresh ginger
2
tsp chili-garlic sauce*
1
tsp oriental sesame oil
2
tbsp chopped fresh cilantro
2
tbsp chopped fresh mint
2
tbsp toasted sesame seeds
1
tbsp oriental sesame oil
18
medium-size sea scallops, side muscles trimmed
1
tbsp chopped fresh mint
1
tbsp chopped fresh cilantro
Directions
2.
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.
4.
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.
5.
* Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.
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