Grilled Scallops with Asian Noodle Slaw made at home.
This is a great seafood dish that looks as if it came from a restaurant. You can use it as a mail dish and have other small seafood items along side to accent the dish. Add some shrimp to the dish and it is a nice meal.
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Ingredients
- 12 large scallops
- 8 oz thin rice noodles
- 1 pkg broccoli slaw mix
- ¼ cup orange-ginger salad dressing
- 3 tablespoons honey
- 1 table spoon soy sauce (Aloha brand)
- 1 inch fresh ginger
- 1 orange
- ¼ teaspoon garlic powder
- ½ tablespoon orange zest
- 1 tablespoon water
- 1 teaspoon olive oil
Instructions
To make the dressing:
Squeeze the juice of the orange in to a small bowl
Peel the ginger root and mince and add to the orange juice
Add the honey, soy sauce, garlic powder, orange zest and the tablespoon of water.
Blend the above ingredients together.
Hold back ¼ cup for the salad
Place the scallops in the remainder of the sauce to marinate
Take the rice noodles and boil for about 4 to 5 minutes, rinse them in cold water and drain. Place the noodles in a large bowl with a teaspoon of olive oil to keep the noodles from sticking together. Toss the noodles to cover with a light oil covering.
Add the broccoli slaw and the remainder of the marinate with the noodles
For the scallops:
Get the grill going, heat till you get to 350 to400 degs, coat the grill rack with a good coat of nonstick cooking spray or wipe down with coconut oil. Place the scallops on the grill and cook for 2 to 3 minutes per side depending on the heat that you have.
Divide up the noodle slaw mixture into four bowls and place 3 of the cooked scallops in each one.
Eat up!
