Red Chamber Grilled Spicy Scallops
|Scallops||3 Pound, cleaned|
|Fresh raspberries||1 Pint|
|Gorgonzola cheese||1⁄2 Cup (8 tbs), crumbled|
|Finely chopped ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Finely chopped coriander leaves||2 Teaspoon|
|Chili sauce||2 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Ground black pepper||1 Pinch|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Toasted sesame oil||2 Teaspoon|
|European salad mix||20 Ounce|
|Carrots||2 , cut into juliennes|
|Raspberry salad dressing||1⁄2 Cup (8 tbs) (prepared)|
1. In a medium sized bowl, combine marinade and scallops and mix well. Refrigerate for 1 hour, while stirring occasionally.
2. Heat grill and place marinated scallops. Grill for 2 minutes on each side or as desired.
3. In a medium sized bowl, combine all the ingredients for the salad and toss gently.
4. On a serving platter, place salad and arrange grilled scallops on top and sides. Garnish with raspberries and cheese and serve immediately.