Skewered Scallops, Orange and Snow Peas

30 skewers

Marinade Ingredients

2/3 cup orange juice
6 tablespoons low-sodium soy sauce
5 tablespoons orange marmalade
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1/4 to 1/2 teaspoon hot chili or Tabasco sauce, to taste

Ingredients

1 lb sea scallops, rinsed and patted dry
1/2 lb fresh snow peas
2 to 3 large seedless oranges
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
Oranges and snow peas, for garnish

Directions

In a large zippered plastic bag, stir together all marinade ingredients. Add scallops and toss to coat. Refrigerate 2 to 4 hours.
Cut ends off snow peas and remove strings. Fill a small saucepan half full of water and bring to a boil. Blanch pea pods for 1 to 2 minutes until crisp tender. Drain and run under cold water.
Pat with paper towels. (Snow peas may be refrigerated and wrapped in paper towels and plastic wrap overnight).
Preheat broiler. (Or, use a grill pan to cook the scallops.)
Reserving marinade, place scallops on a foil-lined pan. Broil as close to heat as possible for about two minutes.
Turn and broil for 1 to 2 minutes more, or until cooked. Do not overcook or they will be tough. Scallops may be refrigerated overnight.
Place reserved marinade into a small saucepan and bring to a boil. Simmer for 3 minutes.
Remove from heat, whisk in cornstarch. Bring to a boil, stirring constantly. Cool. (Sauce may be refrigerated covered overnight.) Serve at room temperature.
Peel oranges and slice 1/2" thick. Cut each slice into 6 wedges or use drained mandarin oranges. Insert 1 orange wedge onto skewer. Wrap a snow pea around a scallop. Insert onto one end of skewer so it will be easy to dip.
Repeat for remaining skewers (may be refrigerated covered up to 6 hours). Arrange on a platter with sauce for dipping.