Shrimp and Scallops with Lemony Soy

By kimvess

Ingredients

• 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

Preparation

Step 1

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.