Grilled Oyster-Glazed Scallop Skewers

Cooking scallops on skewers gives them a beautiful, even char while keeping the inside tender and juicy.

• 1 lb large sea scallops, patted dry and tough side muscles removed
• 3 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 2 garlic cloves, finely minced
• 1 tsp fresh ginger, finely grated
• 1 tsp honey (or brown sugar to balance the saltiness)
• Green onions, cut into 1-inch pieces (for threading between scallops)
• Sesame seeds, for garnish
• Wooden skewers, soaked in water for 30 minutes

1. Preheat your grill: Prepare your barbecue grill for direct medium-high heat. Clean and lightly oil the grates.
2. Make the marinade: In a bowl, whisk together the oyster sauce, Shaoxing wine, soy sauce, sesame oil, garlic, ginger, and honey.
3. Marinate briefly: Toss the dried scallops gently in half of the sauce mixture. Let them sit for 5 to 10 minutes at room temperature. Reserve the remaining half of the sauce for basting.
4. Assemble the skewers: Thread the scallops onto the soaked wooden skewers, alternating with pieces of green onion. Pierce them through the flat sides so they sit flat on the grill grates.
5. Grill and baste: Place the skewers directly over the heat. Grill for 2 to 3 minutes until the bottoms are nicely seared. Flip the skewers, brush generously with the reserved oyster sauce glaze, and cook for another 2 minutes until opaque throughout.
6. Serve: Transfer to a platter, brush with any remaining fresh glaze, and scatter sesame seeds over the top.

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