Thai Glazed Scallops and Shrimp Kabobs

Sweet and spicy.
Servings 6
Prep Time


  • 1/3 cup hot pepper peach preserves
  • 2 tbsp roasted chili paste
  • 2 tbsp mirin
  • 1 tbsp Orange Juice
  • 1 1/2 tsp minced crystallized ginger
  • 1 tsp Kosher Salt
  • 12 sea scallops
  • 12 large (16-20 count) shell-on raw Florida Key Pink Shrimp shelled and deveined
  • 6 (10-inch) bamboo skewers soaked in water 30 minutes
  • 12 green onions (if desired)


  1. Combine first 6 ingredients. Bring 2 quarts salted water to a boil over high heat. Add scallops; blanch 2 minutes. Drain; rinse in cold water, drain. Thread scallops and shrimp alternately on skewers; arrange in a 9x13-inch glass baking dish, brush with marinade. Marinate 1/2 hour. Cut green onions into 3-4 inch pieces. Skewer lengthwise onto each end of kabobs.
  2. To Grill: Prepare grill. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange skewers on grill rack 5 inches over hot coals. Grill kabobs, covered, until scallops and shrimp are opaque throughout (3-4 minutes per side), brushing and turning often. (The skewers are easiest to turn with long-handled tongs. Avoid clamping onto onions, as they tear easily.)