3 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon toasted sesame oil
1/2 tsp. honey
2 teaspoons minced fresh ginger
2 teaspoons reduced-sodium soy sauce
8 ounces dry sea scallops (see Note)
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 cups mixed salad greens, preferably baby Asian greens
1 small red bell pepper, diced
2 teaspoons sesame seeds, toasted
1. Preheat grill to medium-high.
2. Whisk vinegar, lime juice, oil, ginger and soy sauce in a medium bowl. Set aside 1/3 of the dressing to coat the scallops.
3. Season scallops with salt and pepper, then thread onto two oiled 12-inch skewers (water soaked, if wood). Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side (slightly less if using a broiler). Carefully remove the scallops from the skewers and sprinkle with dressing.
4. Add salad greens, bell pepper and herbs to 2/3 of the dressing; toss to combine. Serve the salad topped with the scallops and sesame seeds.
Per serving: 221 calories; 10 g fat (1 g sat, 3 g mono); 37 mg cholesterol; 12 g carbohydrate; 22 g protein; 4 g fiber; 463 mg sodium; 887 mg potassium.
Nutrition bonus: Vitamin C (160% daily value), Vitamin A (100% dv), Iron (40% dv), Selenium (36% dv).