Instructions: In a medium-size bowl, combine the grated ginger root, orange juice and sesame oil. Slowly whisk in the peanut oil. Pour the mixture into a large Ziploc bag, add the orange zest and the scallops. Close the bag and shake to combine thoroughly. Refrigerate for at least one hour or up to three hours.

Prepare the grill. Hold two skewers parallel to each other, no more than 1/2 inch apart, and thread bout five scallops onto the pair of skewers

(using two skewers keeps the scallops from sliding off). Repeat with the remaining scallops, putting about five on each set of skewers. Be careful not to remove any thin strips of orange rind clinging to the scallops. Salt and pepper to taste.

Cook on a well-oiled grill over medium heat, for to five minutes per side, until cooked through.

Makes 6 servings.

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