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Southeast Asian Scallops & Greens
Source: Eating Well

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.)

Prep Time: 25 minutes
Cook Time: 25 minutes
Difficulty: Difficult

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Southeast Asian Scallops & Greens
3 tbsp  rice vinegar
1 tbsp  toasted sesame oil
0.125 tsp  kosher salt
4 cup  mixed salad greens
2 tsp  sesame seeds
  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.dd 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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