Chili Sea Scallop Kabobs
|Peanut oil||2 Tablespoon|
|Onion||1 Medium, minced|
|Powdered ginger||1⁄2 Teaspoon, powdered|
|Minced garlic||1⁄2 Teaspoon|
|Hot pepper flakes||1⁄2 Teaspoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Light brown sugar||3 Tablespoon|
|Chili garlic paste/Catsup||3 Tablespoon|
|Red wine vinegar||3 Tablespoon|
|Snow peas||24 , trimmed|
To prepare sauce, heat oil in a pan.
Saute onion with ginger, garlic, and hot-pepper flakes for 2 minutes, stirring often.
Add remaining sauce ingredients.
Simmer 1 minute to combine ingredients.
Thread scallops and snow peas alternately onto skewers.
Brush with sauce.
Preheat stovetop grill.
Brush grill surface with oil.
Grill kabobs over medium heat, turning once or twice during grilling or as needed.
Kabobs should be cooked through, but not overcooked.
Scallops will become firm and opaque.
Remove kabobs from grill and serve.
Good with hot white rice or fried rice.