• 2 tablespoons peanut oil
  • 2 jalapeño chilies, minced
  • 2 teaspoons minced peeled fresh ginger
  • 1 garlic clove, minced
  • 3/4 cup dry white wine
  • 1/3 cup soy sauce
  • 1/3 cup (packed) dark brown sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 24 large uncooked shrimp, peeled, deveined
  • 24 large sea scallops
  • 6 metal skewers


Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown).

Mix wine, soy sauce, sugar and dissolve cornstarch.

Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature.

Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature).

Prepare barbecue (medium-high heat).

Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce, reserve.

Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.

Grill just until cooked through, about 3 minutes per side. Transfer to plates.

Serve with reserved sauce.

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  • Alimento base: Shellfish
  • Dificultad: Easy
  • Tiempo preparación: 25 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Guinea
  • Comunidad:
  • Típica de: Equatorial Guinea
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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