Southeast Asian Scallops with Greens

Grilled steak or chicken can easily be substituted for the scallops;

 or, for a truly quick preparation, use precooked shrimp

• I mixed the following in a canning jar with a lid and shook it:
• 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)

• 
  
• 4 cups mixed salad greens, preferably baby Asian greens
• 1 small red bell pepper, diced

I chopped up what I had - tomatoes, olives, carrots etc

 toss greens with the dressing to combine. 

• Preheat grill to medium-high. 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 
• 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.)

recipe adapted from Eating Well

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