• Ingredients: 26
  • Serves: 6

Skewered scallops with orange-sesame dipping sauce with peanut oil, oriental sesame oil, medium-size sea scallops, side muscles trimmed, chopped fresh mint, chopped fresh cilantro, 6-inch wooden skewers.

Ingredients

Sauce

  • 2 tbsps. chopped fresh cilantro
  • 2 tbsps. chopped fresh mint
  • 2 tbsps. toasted sesame seeds

Scallops

  • 2 tbsps. peanut oil
  • 1 tbsp. oriental sesame oil
  • 18 medium-size sea scallops, side muscles trimmed
  • 1 tbsp. chopped fresh mint
  • 1 tbsp. chopped fresh cilantro
  • 18 6-inch wooden skewers

Topping

For pasta

  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 2 tbsps. extra-virgin olive oil
  • 1/2 tsp. fine sea salt, or to taste
  • 8 oz very thin fideos in nests , broken up, or capellini, broken into 2-inch pcs.

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

For sauce:

  1. Step 1 Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients.

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For scallops:

  1. Step 2 Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper.

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  2. Step 3 Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl.

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  3. Step 4 Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter.

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  4. Step 5 * Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.

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