Sesame Scallops with Grilled Vegetables
- ¼ Cup Soy Sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Fresh Grated Ginger
- ¼ Cup Water
- 1 Tablespoon Sesame Oil
- 1 Red Bell Pepper, Cut Into Strips
- 1 Yellow Bell Pepper, Cut Into Strips
- 1 Cup Of Snow Peas, Trimmed
- 1 Medium Sweet Onion, Coarse Chopped
- 10-12 Young and Tender Asparagus Spears, Halved
- 1 Cup Mushrooms, Sliced
- 1 Tablespoon Canola Oil
- 1-2 LBS Sea Scallops
- 2 Tablespoons Toasted Sesame Seeds
- Maple Wood Chips For Smoking As Needed
For the marinade, combine all the first 5 ingredients in a small nonreactive bowl and blend well with a whisk. Place the scallops in a zipper-top plastic bag, pour in the marinade, seal and let marinate in the refrigerator for 1 hour.
Place all the vegetables into another zipper-top plastic bag, pour in the canola oil, seal and shake the mixture until all veggies are well coated.
Preheat grill for medium-hot heat. Place Mo’s Smoke Pouch full of Maple Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
Using a perforated grilling basket or a grill wok, grill the vegetables until tender. Set aside and keep warm.
Remove the scallops from the marinade, and discard the marinade. Coat a grilling basket with cooking spray, and place the scallops in the basket. As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Place the scallops over the heat and grill them until they are opaque, 3-5 minutes per side. Keep the grill lid closed as much as possible during the 3-5 minutes per side cooking time so as to trap the smoke with the scallops and to prevent oxygen from igniting the smoking wood.
Serve the vegetables, topped with the scallops and garnished with a light sprinkle of toasted sesame seeds.
- Cheese Grits
- French Bread, Toasted and Buttered