Coping With Cancer

Scallops in Orange/Ginger sauce with Raspberries and Mint

Fresh mint, cilantro sprigs and strips of orange peel make a nice garnish for a platter of these Asian-accented skewers.

Ingredients:

Scallops in Sauce

Sauce

  • 1/4 cup honey
  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons soy sauce
  • 2 teaspoons chili-garlic sauce*
  • 1 teaspoon oriental sesame oil
  • 1 teaspoon grated orange peel
  • ¼ cup tablespoons chopped fresh mint
  • ½ cup fresh raspberries

Scallops

  • 2 tablespoons peanut oil
  • 1 tablespoon oriental sesame oil
  • 18 medium-size sea scallops, side muscles trimmed

Directions

For sauce:
Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.

For scallops:
Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side.

Add the sauce to pan and cook for about 30 seconds. Transfer to large bowl. Add mint and cilantro; toss to coat sprinkle with raspberries. Serve with toothpicks.

* Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.

Makes 8 appetizer servings.

Yield: 8 portions. Each portion provides about 91 calories, 7 grams protein, 3 grams fat, 10 grams carbohydrates, 1 grams fiber, 183 mg sodium, and 172 mg potassium.