Instructions: 1. Spray cold grid with nonstick cooking spray. Preheat grill to med-high heat Heat chili oil and sesame oil in small saucepan over medium-low heat.

Add green onion; cook about 15 seconds or just until fragrant. Add ginger; cook 1 minute.

2.Add chicken broth;bring mixture to a boil. Cook until liquid is reduced by h half. plance mixture in blender or food processor with CILANTRO; blend until smooth. Set aside.

3.Thread scallops and vegetables onto skewers. Grill about 8 minutes per side or until scallops turn opaque. Serve hot with cilantro sauce.

NOTE*** Ive never made the scallops/veggies dish, just the sauce. I let it cool a bit. Then i pour the sauce into an ice cube tray. Let it freeze.

Store in a ziploc freezer bag. Ive used this sauce on portobellos, on pasta, & other veggies. Be creative.

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