Grilled Scallops with Vegetables and Hoisin Orange Sauce
Savor the vibrant flavors of these Grilled Scallops with Vegetables and Hoisin Orange Sauce, a dish that perfectly balances smoky, sweet, and tangy notes. Tender, caramelized scallops are seared to perfection on the grill, paired with a medley of charred zucchini, red bell peppers, and onions for a wholesome, colorful base. The star of the dish is the glossy hoisin orange sauce, a mouthwatering blend of savory hoisin, fresh orange juice, soy sauce, honey, and garlic, drizzled generously to tie the flavors together. Finished with a sprinkle of toasted sesame seeds and scallion greens, this recipe is quick to prepare in just 30 minutes, making it an elegant choice for weeknight dinners or special occasions. Perfect for seafood lovers, this recipe will delight anyone looking for a healthy, flavorful grilled dish with an Asian-inspired twist.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Zucchini
- 1 large Red bell pepper
- 1 small Red onion
- 3 tablespoons Hoisin sauce
- 2 tablespoons Orange juice
- 1 tablespoon Soy sauce
- 2 teaspoons Honey
- 1 clove Garlic
- 1 teaspoon Sesame seeds
- 2 stalks Scallions
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Place them in a bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside to marinate while you prepare the vegetables and sauce.
Slice the zucchini into thick rounds, cut the red bell pepper into large chunks, and slice the red onion into wedges. Place all the vegetables in a bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Preheat the grill to medium-high heat. While the grill is heating, prepare the hoisin orange sauce by whisking together hoisin sauce, orange juice, soy sauce, honey, and minced garlic in a small bowl. Set aside.
Place the vegetables on the grill. Cook for 5-7 minutes, turning occasionally, until slightly charred and tender. Remove them from the grill and set aside on a plate.
Grill the scallops on the preheated grill for 2-3 minutes per side, until they are opaque and have a nice sear. Avoid overcooking as scallops can become rubbery.
To serve, divide the grilled vegetables among four plates and top each serving with three scallops. Drizzle the hoisin orange sauce over the scallops and vegetables.
Garnish with sesame seeds and thinly sliced scallions. Serve immediately and enjoy!
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 8510 mg | 370% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 55.1 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
