SOY-WASABI SHRIMP AND SCALLOP SKEWERS

Soy-Wasabi Shrimp and Scallop Skewers image

Provided by @MakeItYours

Number Of Ingredients 10

5 medium uncooked scallion(s)
6 Tbsp low sodium soy sauce
3 tsp wasabi powder
1 Tbsp honey
1 1/2 tsp ginger root, fresh, grated
16 large uncooked shrimp, fresh, peeled and deveined
1 pound(s) uncooked scallop(s), sea-variety (about 16 scallops)
1 large sweet red pepper(s), cut into 16 chunks
8 medium cremini mushroom(s), caps, halved
4 spray(s) cooking spray

Steps:

Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
In a small bowl, stir together soy sauce, wasabi, honey and ginger until blended.
Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
Alternately thread 2 pieces each of shrimp, scallops, peppers, mushrooms and scallions onto each of 8 ten-inch metal or wooden skewers.* Lightly coat skewers with cooking spray.
Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with reserved sliced scallions and serve. Yields 2 skewers per serving.
Wasabi (or Japanese horseradish) has quite a kick so you may want to add more or less according to your taste. Serve skewers with jasmine rice.
*If you're using wooden skewers, soak them in water for 20 minutes before use to prevent charring.