Southeast Asian Scallops & Greens

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Southeast Asian Scallops & Greens

Southeast Asian Scallops & Greens

Fresh herbs and Asian flavors add interest to meaty sea scallops. Grilled steak or chicken can easily be substituted for the scallops; or, for a truly quick preparation, use precooked shrimp.

Serves 2

Prep Time 25 min

Total Time 25 min.


  • 3 tablespoon rice vinegar
  • 2 tablespoon 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)

Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

Whisk vinegar, lime juice, oil, ginger and soy sauce in a medium bowl.

Step 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.

Step 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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