Recipe courtesy of Chef Steffani Adaska The Bernerhof Inn
For the Orange Hoisin Drizzle
8 ounce jar Hoisin sauce (found in International section)
1/3 cup fresh orange juice
1 _ tablespoons rice vinegar
1 tablespoon grated orange zest
2 garlic cloves, minced
2 teaspoons fresh grated ginger
1/2 teaspoon red pepper flakes
For the scallops
24 large sea scallops
1 tablespoon whole coriander seeds
2 tablespoons sesame oil
2 tablespoons fresh grated ginger
Salt and pepper to taste
Chopped cilantro or sliced green onions for garnish
Place coriander seeds in dry skillet. Heat on medium high to toast seeds slightly, swirling pan to avoid burning.
Toast for approximately two minutes. Take off the heat. Pour into a bowl to cool. Place toasted seeds in spice grinder. Pulse a few times to chop roughly. If you do not have a spice grinder, place coriander seeds in a small Ziploc baggie. Crush with mallet or back of a heavy-duty pan.
In a medium bowl, place scallops, sesame oil, fresh, grated ginger and crushed, toasted coriander seeds. Toss gently to coat. Allow to sit at room temp for 20 minutes.
While scallops are marinating, make sauce. In a small saucepan combine all the sauce ingredients. Simmer gently for 10 minutes.
Heat and oil your grill or broiler. Season scallops with salt and pepper. Cook scallops over medium-high heat, turning once. Scallops will only take about 3-4 minutes total to cook. Drizzle a platter with Orange Hoisin sauce, place scallops on top and sprinkle with chopped cilantro or sliced green onions. Serve remaining sauce on the side. Enjoy!