Southeast Asian Scallops and Greens Recipe

Southeast Asian Scallops and Greens Recipe

  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons reduced-sodium soy sauce
  • 8 ounces dry sea scallops (see Note)
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 4 cups mixed salad greens, preferably baby Asian greens
  • 1 small red bell pepper, diced
  • 1/2 cup assorted fresh herb leaves, such as basil, cilantro and/or mint
  • 2 teaspoons sesame seeds, toasted (see Tip)
  1. Preheat grill to medium-high.
  2. Whisk vinegar, lime juice, oil, ginger and soy sauce in a medium bowl.
  3. Thread scallops onto two 12-inch skewers. Sprinkle with salt and pepper. Oil the grill rack (see Tip). Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers.
  4. Add salad greens, bell pepper and herbs to the dressing; toss to combine. Serve the salad topped with the scallops and sesame seeds.
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