Teriyaki Shrimp and Scallop Kebabs

The simple glaze (which also goes well with chicken, pork, or beef) is easy to make the night before--just chill until you're ready to use it. Serve these kebabs over chilled soba noodles tossed with some orange juice, sesame oil, a touch of soy sauce, and chopped green onions.

1/4 cup low-sodium soy sauce
3 tablespoons dark brown sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
16 jumbo shrimp, peeled and deveined (about 12 ounces)
16 sea scallops (about 12 ounces)
16 mushrooms, halved
24 (1 1/2-inch) pieces green onions
1 tablespoon vegetable oil
Cooking spray

Prepare grill.
Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute. Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done. Yield: 4 servings

Cooking Light, AUGUST 2001