Grilled Scallops with Thai Noodle Salad

April 14, 2015

I have been learning that I like anything with sesame seed oil. I think it gives food a very distinct, pleasant flavor that tastes delicious whether hot or cold. This salad can be served warm or cold. In fact, I found I really enjoyed it the next day.

Grilled Scallops with Thai Noodle Salad

GTLF: Grilling 78

Serves 4, working time 30 min., total time 50 min.

2 tsp grated lime zest

1/4 C reduced sodium soy sauce

1 pound sea scallops

8 oz. linguine

1/4 C fresh lime juice

3 tablespoons honey

1 tablespoon dark Oriental sesame oil

1/2 tsp anchovy paste

1/4 tsp hot pepper sauce

1/4 C chopped fresh cilantro or parsley

2 tablespoons chopped fresh basil

1/2 tsp dried mint

1 C shredded Nappa Cabbage or green cabbage

1 1/2 C diced mango

2 carrots shredded

2 cloves garlic, minced

16 cherry tomatoes

1. In a medium bowl, combine 1 tsp of the lime zest, 1 tablespoon of the soy sauce, and the scallops. Set aside to marinate at room temperature while you make the noodle salad and preheat the grill.

2. In a large pot of boiling water, cook the linguine until tender. Drain well and rinse under cold water. Meanwhile, in a large bowl, combine the remaining 2 tsp lime zest, remaining 3 tablespoons soy sauce, the lime juice, honey, sesame oil, anchovy paste, and hot pepper sauce. Add the cilantro, basil, mint, cabbage, mango, carrots, and garlic, tossing to coat. Add the drained pasta to the mango vegetable mixture, tossing gently to combine.

3. Preheat the grill to a medium heat. Thread the tomatoes onto 2 skewers. Thread the scallops onto 2 skewers. Spray the rack, off the grill, with nonstick cooking spray. Grill the kebabs, covered, turning once, for 6 min. or until the tomatoes are just beginning to split. Remove the tomato skewers and continue to cook the scallops for 5 min., or until just opaque.

4. Transfer the noodle salad to a serving platter. Surround with the scallops and tomatoes. Drizzle any dressing remaining in the bowl over the scallops and serve.

Nutritional Information: 6 g fat, 476 calories, .8 g sat. fat, 79 g carbohydrate, 29 g protein, 38 mg cholesterol, 843 mg sodium

Tips:
1. I think this would be a lovely vegetarian dish if the grilling portion is skipped. I don't think the scallops or tomatoes would be missed, although they were incredibly enjoyable for me. This would cut down on the time necessary to make the dish.

2. I'm amazed by how often I'm using anchovy paste. When I started with GTLF I had no idea what that was and now I've been through three tubes. It's a flavoring I find I really enjoy.