Ingredients Jump to Instructions ↓

  1. 3 tablespoons rice vinegar

  2. 2 tablespoons lime juice

  3. 1 tablespoon toasted sesame oil

  4. 2 teaspoons minced fresh ginger

  5. 2 teaspoons reduced-sodium soy sauce

  6. 8 ounces dry sea scallops, (see Note)

  7. 1/8 teaspoon kosher salt

  8. 1/8 teaspoon freshly ground pepper

  9. 4 cups mixed salad greens, preferably baby Asian greens

  10. 1 small red bell pepper, diced

  11. 1/2 cup assorted fresh herb leaves, such as basil, cilantro and/or mint

  12. 2 teaspoons sesame seeds, toasted (see Tip)

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high. Whisk vinegar, lime juice, oil, ginger and soy sauce in a medium bowl. 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. 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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