Ingredients

• 4 cloves garlic, peeled and minced
• 2-inch finger of fresh ginger, peeled and minced
• 1/2-cup rice wine vinegar
• 1/4-cup soy sauce
• 1/4-cup light miso
• 15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
• About a pound of sea or bay scallops

Browse by ingredient

Instructions

1. In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
2. Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.