Lime, ginger and sesame are great, complementary flavours for the briny scallop. Honey creates a golden glaze whether you’re cooking over hot coals or under the broiler.
3 Tbsp (45 mL) freshly squeezed lime juice
1 tsp (5 mL) sesame oil
2 tsp (10 mL) vegetable oil
1 Tbsp (15 mL) liquid honey
1 Tbsp (15 mL) soy sauce
2 tsp (10 mL) grated fresh ginger
1 lb (500 g) scallops
2 Tbsp (25 mL) sesame seeds (optional)
In a small bowl whisk together lime juice, sesame oil, vegetable oil, honey, soy sauce and ginger. Put scallops in a large freezer bag and pour marinade over them. Seal tightly and refrigerate for one hour turning the bag after 30 minutes. Remove the scallops, reserving the marinade. Thread four scallops on each skewer. (If using wooden skewers, soak in water for one hour prior to grilling). Brush scallops with some of the marinade. Place skewers on broiler pan or a well-oiled rack or basket, placed four to six inches (10 to 15 cm) from the heat source. Grill or broil for two to three minutes, turn, brush with marinade and cook an additional two minutes. Remove from heat and roll in sesame seeds, placed on a flat plate, until each scallop is well coated.
Makes four servings.