2 lb Fresh sea scallops rinse and
-pat dry
1/4 c Vegetable oil
1 ts Oriental sesame oil
2 tb Hoisin sauce
2 tb Soy sauce
2 tb Dry sherry
1/4 c Distilled white vinegar
1 Minced clove garlic
1 Minced green onion
1 tb Minced fresh ginger
In plastic bag mix all ingredients, except scallops.
Add scallops. Refrigerate overnight. Thread scallops
on metal skewers, reserving marinade. Spread medium
hot coals in circle with opening in the middle.
Position skewers over open center. Cover; grill 6-8
minutes or until scallops are opaque. Turn and brush
with marinade while cooking.
