Ingredients

• 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)

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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.