3

Tbs

lime juice

1

Tbs

vegetable oil

1

Tbs

honey

450

g

sea scallops

1

Tbs

soy sauce

4

tsp

ground ginger

2

Tbs

toasted sesame seeds

1

Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.

2

Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating.

3

Grill 15cm from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.

4

Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops. Serve immediately.