Instructions: Combine all ingredients except the cilantro, scallops and hoisin sauce in a blender. Blend until smooth. Add cilantro and scallops, and stir until scallops are coated in marinade. Cover and refrigerate for 1 day.

To grill scallops, season them with salt, grill on one side, turn them over, and brush one side of the scallops with hoisin sauce. Continue cooking the scallops until medium-rare and serve.

This recipe yields 3 appetizer servings.

Comments: The combination of a ginger infused marinade and a final brushing of hoisin sauce adds several layers of flavor to scallops without over-powering them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.