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  • 1 teaspoon hot chili oil
  • 2 teaspoons dark sesame oil, divided
  • 1 green onion, chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon soy sauce
  • 1 cup chicken broth
  • 1 cup chopped fresh cilantro
  • 1 lb. sea scallops
  • 2 to 3 teaspoons sesame seeds
  • 2 teaspoons green onion finely chopped
  • 1 package couscous or rice cooked according to package directions



  1. Soak skewers in water for 20 minutes.
  2. Heat chili oil and 1 teaspoon sesame oil in small saucepan over medium-low heat. Add green onion; cook about 15 seconds or until just fragrant. Add ginger; cook 1 minute.
  3. Add soy sauce and chicken broth; bring mixture to a boil. Cook until liquid is reduced by half. Place mixture in blender or food processor with cilantro; blend until smooth. Set aside.
  4. Preheat grill 5 minutes. Thread scallops onto skewers. Brush scallops with remaining sesame oil. Sprinkle with sesame seeds and finely chopped green onion. Grill 4 to 6 minutes or until scallops turn opaque.
  5. Serve over couscous or rice with cilantro sauce.

Makes 4 servings.