Nutrition per serving may change if servings are adjusted.
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)
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.
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.
201 calories;9 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 17 g protein; 176 mcg folate; 27 mg cholesterol; 3 g sugars; 0 g added sugars; 4749 IU vitamin A; 72 mg vitamin C; 96 mg calcium; 8 mg iron; 726 mg sodium; 751 mg potassium