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Southeast Asian Scallops & Greens

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”


    • 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)
    • ⅛ teaspoon kosher salt
    • ⅛ teaspoon freshly ground pepper
    • 4 cups mixed salad greens, preferably baby Asian greens
    • 1 small red bell pepper, diced
    • ½ 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.
  • Note: Be sure to buy “dry” scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.
  • Tips: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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