Grilled Scallops And Shrimp With Ginger-Limeade Marinade

Combine Pad Thai sauce, limeade and ginger in a medium bowl. Add seafood of choice and mix to make sure all ingredients are covered with marinade. Cover and marinate for 2 hours in the refrigerator.

Drain the seafood and reserve the marinade.

Thread shrimp on single skewers and scallops on double skewers for easy turning. Keep scallops and shrimp on separate skewers, because they will have different cooking times.

Using medium-high heat, grill or broil until done, turning once, about 2 to 3 minutes each side for scallops, 1 to 2 minutes each side for shrimp (until they turn pink).

While the seafood is grilling, pour the marinade into a small saucepan. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken.

Serve cooked marinade as a dipping sauce. Garnish seafood with chopped peanuts, basil or cilantro if desired.