Scallops on a skewer

Ingredients
20 good sized scallops
vegetable oil
kosher salt, freshly ground black pepper
 
Sweet and spicy dipping sauce:
4 garlic cloves, thinly sliced
30 ml (2 tbsp) each soy sauce and rice vinegar
15 ml (1 tbsp) each fish sauce and sugar
2 ml ( 1/2 tsp) red pepper flakes
15 ml (1 tbsp) lemon juice
10 fresh cilantro leaves
 
Combine garlic, soy sauce, vinegar, fish sauce, sugar and red pepper flakes in small saucepan. Bring mixture barely to simmer over medium-high heat.
Do not boil. Remove from heat; stir in lemon juice. Set aside. Add cilantro before serving.

Orange-chili sauce:
175 ml ( 3/4 cup) orange juice
2 green onions, chopped
2 ml ( 1/2 tsp) chili powder
15 ml (1 tbsp) red wine vinegar
5 ml (1 tsp) honey
75 ml ( 1/3 cup) vegetable oil
30 ml (2 tbsp) chopped fresh cilantro salt and freshly ground black pepper

Combine orange juice, green onion and chili powder in small saucepan; bring to boil. Lower heat; simmer until thick and syrupy, about eight minutes. Remove from heat, transfer to heatproof mixing bowl and cool to room temperature. Whisk in vinegar and honey; whisk in oil until dressing is smooth. Add cilantro, salt and pepper.

To make scallops: Preheat grill to high. Rinse scallops, pat dry. Brush with oil. Season with salt, pepper. Thread onto metal skewers so scallops lie flat. Grill over high heat 2-3 minutes a side, turning once, until scallops opaque in centre. Serve with sauces.  Serves 4. 


Source: Dipping sauce recipes from The Cook's Illustrated Guide to Grilling and Barbecue: 
A Practical Guide for the Outdoor Cook and Weber's Real Grilling