Ingredients

2 lb Fresh sea scallops rinse and pat dry
1/4 cup Vegetable oil
1 ts Oriental sesame oil
2 tb Hoisin sauce
2 tb Soy sauce
2 tb Dry sherry
1/4 cup Distilled white vinegar
1 Minced clove garlic
1 Minced green onion
1 tb Minced fresh ginger

In plastic bag mix all ingredients, except scallops. Add scallops. Refrigerate overnight. Thread scallops on metal skewers, reserving marinade. Spread medium hot coals in circle with opening in the middle. Position skewers over open center. Cover; grill 6-8 minutes or until scallops are opaque. Turn and brush with marinade while cooking.