Orange Sesame Marinade, see below
1 pound sea scallops, rinsed and patted dry
1/4 pound pea pods
1/4 teaspoon vegetable oil
2 to 3 large seedless oranges
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
Short wooden skewers or long toothpicks
2/3 cup orange juice
6 tablespoons soy sauce
5 tablespoons orange marmalade
1 tablespoon plus 1 teaspoon Oriental seasame oil
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1/4 to 1/2 teaspoon hot chili oil or Tabasco sauce to taste
To marinate: In a large zippered plastic bag, stir together orange juice, soy sauce, marmalade, sesame oil, ginger, garlick and Tabasco. Add scallops and toss to coat. Refrigerate 2 to 4 hours.
To prepare pea pods: Cut ends off pea pods and remove strings. Fill a small saucepan half full with water. Add oil and bring to a boil. Add pea pods and blanch for 1 to 2 minutes until crisp-tender. Drain and run under cold water to stop the cooking. Pat with paper towels. Pea pods may be refrigerated overnight, wrapped in paper towels and plastic wrap.
To cook scallops: Preheat broiler. Remove scallops to a foil-lined broiler pan. Broil as close to heat as possible for about 2 minutes. Turn and broil on other side for 1 to 2 minutes or until cooked. Do not overcook or they will be tough. (Scallops may be refrigerated overnight.)
For sauce: Place marinade in a small saucepan and bring to a boil. Simmer for 3 minutes. Remove from heat. Whisk in cornstarch. Bring to a boil. Stirring constantly. Cool. (The sauce may be refrigerated overnight.) Serve at room temperature.
To assemble: Peel oranges and slice 1/2-inch thick. Cut each slice into 6 wedges. Insert one orange wedge onto skewer. Wrap a pea pod around a scallop. Insert onto one end of skewer so it will be easy to dip. Repeat with remaining skewers. (The skewers may be refrigerated, covered, up to 6 hours.) Arrange on platter with sauce for dipping. Makes about 30 skewers.
