Ingredients

• 1/4 cup honey
• 1/4 cup unseasoned rice vinegar
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons soy sauce
• 2 teaspoons chili-garlic sauce*
• 1 teaspoon oriental sesame oil
• 1 teaspoon grated orange peel
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 tablespoons toasted sesame seeds
• 2 tablespoons peanut oil
• 1 tablespoon oriental sesame oil
• 18 medium-size sea scallops, side muscles trimmed
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 18 6-inch wooden skewers

Instructions

1. Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.
2. For scallops: Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce. Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.
3. Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce.
4. Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.