Grilled Scallops with Salad and Hoisin-Orange Sauce

Grilled Scallops with Salad and Hoisin-Orange Sauce

Sauce:
1- 8.5 ounce jar hoisin sauce
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange peel
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger

Salad:
3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon fish sauce ( nam pla)
1 bunch bib lettuce, 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

Scallops:
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops
Vegetable oil

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 lettuce, 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 seed s 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  the 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.