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Skewered Scallops Oranges And Snow Peas

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  Orange juice 2⁄3 Cup (10.67 tbs)
  Soy sauce 6 Tablespoon
  Orange marmalade 5 Tablespoon
  Oriental sesame oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Minced fresh ginger 1 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Chili oil/Tabasco sauce 1⁄2 Teaspoon (Or To Taste)
  Sea scallops 1 Pound, rinsed and patted dry
  Snow peas 1⁄2 Pound
  Vegetable oil 1⁄2 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon
  Seedless oranges 2 Large

To Marinate: In a large plastic zipper bag, stir together orange juice, soy sauce, marmalade, sesame oil, ginger, garlic, and chile oil.
Add scallops and toss to coat.
Refrigerate 2 to 4 hours.
To Prepare Snow Peas: Cut ends off snow peas and remove strings.
Fill a small saucepan half full of water.
Add oil and bring to a boil.
Add snow peas and boil for 1 to 2 minutes until crisp-tender.
Run under cold water to stop the cooking.
Pat with paper towels.
(Snow peas may be refrigerated wrapped in paper towels and plastic wrap overnight.) To Cook Scallops: Preheat broiler.
Remove scallops to a foil-lined broiler pan.
Broil as close to heat as possible for about 2 to 3 minutes, or until cooked.
Do not overcook or they will be tough.
(Scallops may be refrigerated overnight.) For Sauce: Pour marinade into a small saucepan.
Stir in cornstarch until dissolved.
Bring to a boil, stirring constantly.
(Sauce may be refrigerated overnight.) To Assemble: Peel oranges and slice 1/2 inch thick.
Cut each slice into 6 wedges.
Insert 1 orange wedge onto toothpick.
Wrap a snow pea around a scallop.
Thread onto one end of pick so it will be easy to dip.
Repeat for remaining skewers.
(Skewers may be refrigerated, covered, up to 6 hours.) Arrange on platter with sauce for dipping.

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