INGREDIENTS

INSTRUCTIONS

In a medium-size bowl, combine the grated ginger root, orange juice and
sesame oil. Slowly whisk in the peanut oil. Pour the mixture into a large
Ziploc bag, add the orange zest and the scallops. Close the bag and shake
to combine thoroughly. Refrigerate for at least one hour or up to three
hours.
Prepare the grill. Hold two skewers parallel to each other, no more than
1/2 inch apart, and thread bout five scallops onto the pair of skewers
(using two skewers keeps the scallops from sliding off). Repeat with the
remaining scallops, putting about five on each set of skewers. Be careful
not to remove any thin strips of orange rind clinging to the scallops. Salt
and pepper to taste.
Cook on a well-oiled grill over medium heat, for to five minutes per side,
until cooked through.
Makes 6 servings.
Per serving: 261 calories, 35g prot., 4g carb., 12g fat, 80 mg chol., 2g
sat. fat, 757g sodium.
Source: Food Section, The Palm Beach Post, Thursday, July 30, 1997. Wire
service from the Washington Post.
Posted to MC-Recipe Digest V1 #702 by Bill Spalding <billspa@icanect.net>
on Aug 01, 1997

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