Ingredients
1/4 cup lemon juice2 tablespoons canola oil2 tablespoons reduced-sodium soy sauce2 tablespoons honey2 garlic cloves, minced1/2 teaspoon ground ginger12 sea scallops (about 1-1/2 pounds)
Preparation
In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes.
Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened.
Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.
