Mixed Seafood Grill With Sesame Dipping Sauce

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Skewered shrimp and scallops, grilled quickly and served with a delectable Asian-accented dipping sauce, are a treat for seafood lovers. The sauce can be prepared a day ahead and the fresh herbs and sesame seeds stirred into it at serving time. The seafood needs only a few minutes on the grill.

Ingredients

• 6   tablespoons honey
• 6   tablespoons unseasoned rice vinegar
• 1   tablespoon minced peeled fresh ginger
• 1   tablespoon soy sauce
• 1   tablespoon chili garlic sauce
• 1½ teaspoons dark roasted sesame oil
• 1½ teaspoons grated orange zest
• 2   tablespoons chopped fresh cilantro
• 2   tablespoons chopped fresh mint
• 2   tablespoons toasted sesame seeds
• Salt
• Vegetable oil for oiling grill rack
• 12   sea scallops, side muscles trimmed
• 12   large shrimp, shelled and deveined but with tails intact
• 2   tablespoons chopped fresh cilantro
• 2   tablespoons chopped fresh mint

Directions

1. TO MAKE THE SESAME DIPPING SAUCE: Whisk together the honey, rice vinegar, ginger, soy sauce, chili garlic sauce, sesame oil, and orange zest in a medium nonreactive bowl to blend well. (The sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. When ready to use, remove 2 tablespoons of the sauce and reserve.
3. Stir cilantro, mint, and sesame seeds into remaining sauce.
4. Season with salt if needed.
5. Oil a grill rack and arrange 4 to 5 inches from heat source.
6. Prepare grill for a hot fire (high temperature).
7. Thread each of 4 skewers alternately with 3 scallops and 3 shrimp.
8. Brush the reserved 2 tablespoons of sauce over the fish.
9. Grill the skewers until scallops and shrimp are both cooked through, turning several times, about 4 to 5 minutes total.
10. When done, the scallops will be opaque and the shrimp pink and curled.
11. To serve, arrange skewers on a serving plate and salt them lightly.
12. Sprinkle with chopped cilantro and mint.
13. Pour reserved dipping sauce into 4 small bowls.
14. Serve each skewer with a bowl of the dipping sauce.

YIELD: SERVES 4