Orange-Hoisin Scallops

Living on cape cod has many benefits: seafood.
We get access at times to lobster, scallops and cod.
I'm always more than happy to take whatever I can.
Sometimes you can tire of the same old baked stuffed or broiled scallops, so why not put a little twist
on it and add an asian flare.  Hoisin sauce pairs really nicely with scallops.
Orange Hoisin Scallops 11-21-2008 9-54-32 PM 2048x1536
It's super easy and has the best flavor-combo one can use for seafood; any seafood too. Works great on shrimp, salmon, scallops and even lobster. Very versatile sauce, and one that will be your go to sauce. Living on cape cod one becomes used to eating a lot of scallops. This dish sounds like it's hard to prepare but its not--I just made the photo all kinds of fancy for you.
All you have to do to make this fancy is place rice in a ramekin, pack it in, then turn upside down
on the plate, cover with scallops.  Easy fancy pants post.
Orange Hoisin Scallops 5 11-21-2008 9-59-36 PM 2048x1536
Orange Hoisin Scallops 2 11-21-2008 9-54-38 PM 2048x1536

scallops with hoisin-orange sauce
print recipe

1 8.5-ounce jar hoisin sauce (I used little more than half of this when cooking for 2)
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange peel
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger

3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon chili-garlic sauce
1 teaspoon fish sauce (nam pla)
1 bunch watercress, trimmed (sometimes I skip this)
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, cut into matchstick-size strips
3/4 cup cilantro leaves (from large bunch)
1/2 red onion, very thinly sliced

1 1/2 teaspoons whole coriander seeds (I used 1 ts of dried instead)
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops
Vegetable oil

For sauce:
Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.) ß I did not do this but cooked the sauce (see below).
For vegetables:
Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.
For scallops:
Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour.
Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.

Serves 2 in my house (might serve 4)

cook notes: It’s too cold to grill outside, so what I did was cook scallops in pan in a little oil or non-stick pan, set aside, then cooked the veggies, then combined the two together. And then in a separate pan I cooked/warmed up/reduced the sauce with about 1 TB of cornstarch. I used cornstarch to make a thicker sauce. Keep in mind the sauce is really strong and I don’t advise pouring it all over the scallops, just a few dabbles on each plate should be good. Serve with Jasmine or sticky rice. (to make the rice uniform like I did, just stuff a good amount of rice into a ramekin, flip upside-down on plate, let sit for a while or until ready to plate and you should have a nice uniform pile of rice).


  1. I adore anything with hoisin sauce in it. More hoisin, I say!

  2. That looks so good and beautiful!!

    My husband is the same way about food- I was looking for an ingredient that would turn him off, but nothing bad is in there! (Except he's allergic to scallops, or so he says...) Getting him to eat vegetables is a joke and he's passed it on to our offspring. It's really annoying.

    Anyway, now I'm hungry, as always. Thanks. ;)

  3. can you believe that i've never had a scallop? must try! looks great.

  4. Your pictures are beautiful, and so is your food. I love your blog!!!

  5. This looks beautiful! My husband is the same way so what they don't know won't hurt them. So you don't like the tourists? I don't blame you.

  6. I love quick easy dinners like this that taste amazing! I loved reading your meme. If you move to Laguna and open a bakery, I would totally make the trip out there!

  7. Ypur pictures are wonderful Dawn, I know what you mean about having to fib, that is totally my husband, don't tell him and he'll eat it! I love your what i say now list!

  8. These look awesome, I am a scallop and a hoisin lover so this would be just scrumptious!

  9. Oh Dawn, I'm so sorry! It took me three days to write my meme entry and I should have been brave and not passed this on.

    That said, I actually was very interested in your answers to the questions. It was nice to get to know you better.

    If you ever have time, I'd love to meet in the middle for coffee and some writing talk.

    About the scallops - simply gorgeous! I hide ingredients too. It's the only way to get my son to eat anything healthy.

  10. I love scallops and your photos are wonderful!

  11. my hubby and kids have been just asking for some scallops... what a timely post... thanks for sharing... :)

  12. You know, though we (all bloggers) know each other only virtually and get a vibe or feeling one way or the other about each other? Well my vibe says that you are definitely the kind of person I'd like to hang out with - you are such a hoot! Loved the MEME

  13. these scallops look fabulous!! definitely like the addition of orange juice to it.
    "are you listening?" i like that one. my mate of mine spaces out a lot, and instead of saying that, i end up spouting "hello?" like a million times to get her back to earth. ;)

  14. The scallops (which here in New England we pronounce SKAHL LOPS) look delicious. I love hoisin on almost anything.

  15. That is one beautiful dinner Dawn. I am totally going to make this recipe soon. Excellent photos.

    Your meme cracks me up. I grew up in a ski resort and I said the same thing about tourists.

  16. This one has my name written all over it...and only my name...Phil would never touch the scallops. Your scallops look divine Dawn!

    And your number 6 of things you say most often...is on my list also. Must be one of the perks of living on the east coast. :-)

    I also want to adopt your Thanksgiving tradition. Kind of like the family in A Christmas Story. I love it!

  17. if i'm being honest, i think we're all better off not knowing all the components of the foods we love. :)
    so teeth are important to you, eh? me too. :)

  18. Hoisin scallops sounds and look amazing! Thanks so much for sharing. Great pictures!


  19. I can't wait to try this hoisin sauce on scallops. I adore scallops but I am sure your sauce makes them even better. Fun reading more about you!!

  20. Scallops are one of my all-time favorite foods (I like it even more than beef, but don't tell the guys, lol)! This is quite a unique sweet-fruity treatment you've done here-- I love it!

    (*Aw, *I'm* a tourist! Ha ha ha.)

  21. YUM! I had scallops last night for the first time in ages and I forgot how much I like them. Are they hard to prepare? I'm always afraid of undercooking seafood!

  22. Dawn, you never fail to impress me. Chocolate, crumb cakes, and now Asian flavor styles that would make Bruce Lee happy. You rock dude :)

    I do the same thing with sneaking in hidden flavors and veggies. My dad has no idea ;)

    Awesome Meme too, we should look into the bakery thing together someday, that'll be cool. We have to be near the beach though, rule number one!

  23. That looks like something you could eat at a restaurant! I'm so glad you're sleeping now, lol! And that bakery thing, you should totally think about that!

  24. OMG your blog is STUNNING! Thank you for visiting mine! I have not tried the balls with melted choc chips but I think it will be too thick. you will have to add paramount crystals or melted shortening to them to make them runny.

  25. With you being in Cape Cod & all, the scallops must be the freshest!

    You plated this wonderfully and now I want scallops this week.

  26. Those look beautiful. I have never made scallops before, I really would like to. This dish looks perfect.

  27. I love this - and how about I'm doing scallops tomorrow for a pasta dish - how ironic!


  28. My husband is the same way. I find myself telling little white lies in the kitchen more often than I should.

    LOVE these scallops. Your presentation is amazing, especially the 2nd to last picture.

  29. I love scallops!!!

    Happy Thanksgiving!

  30. Beautiful pictures and I love the flavors in this dish.


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