The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.
1 1/2 cups low-sodium soy sauce
1 cup mirin
1 cup sake
2 lemons, very thinly sliced
2 jalapeños, very thinly sliced
1 pound medium shrimp, shelled and deveined
1 pound large sea scallops
Vegetable oil, for grilling
How to Make It
In a glass or ceramic baking dish, combine the soy sauce with the mirin, sake, lemon slices and jalapeños.
Thread the shrimp onto 8 pairs of bamboo skewers and add them to the marinade, turning to coat. Repeat with the scallops. Refrigerate the seafood for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes. Serve right away.
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