1/2 cup fresh Lime juice
3 TBS Sugar
2 TBS finely chopped unsalted dry- roasted
2 TBS Fish Sauce*
1 TBS minced peeled fresh ginger
3 Garlic cloves, minced
2 TBS finely chopped seeded Serrano chile
1 TBS freshly cracked black pepper
1-1/2 pounds Sea Scallops
8 cups coarsely chopped Napa (Chinese) Cabbage
first 6 ingredients in a small bowl; stir
well. Set aside. Combine chile and cracked
pepper; rub chile mixture into scallops. Thread
scallops onto each of 4 (12-inch) skewers.
Prepare grill. Place kebabs on grill rack
coated with cooking spray; grill 4 minutes
on each side or until done.
Remove from heat; cool slightly.
Place cabbage and remaining ingredients in
a large bowl; add lime dressing, tossing to
coat. Divide cabbage mixture evenly among
4 plates. Top each with 1 kebab.
Makes 4 servings.
|*A pungent, salty condiment
used in many Asian dishes. Look for it on
the Asian foods aisle of your supermarket.