Rinse and pat dry scallops. In a medium bowl, combine soy sauce, lemon juice, orange juice, orange zest, sesame oil, canola oil, spice mix, garlic and chile sauce. Add scallops and marinate for 15 minutes.
Soak 4 bamboo skewers in water for 30 minutes. Thread 6 scallops on each skewer. Grill over medium high heat for 2 minutes. Turn and cook for 2 more minutes, until scallops are cooked through and opaque.
Originally Submitted
2/20/2010
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