Ingredients

Marinade:
1/2 cup prepared pad thai sauce (one 3.25-fluid ounce packet)
1/2 cup frozen limeade concentrate, thawed
1 tablespoon grated or finely minced fresh ginger
1 1/2 pounds sea scallops or raw shrimp, peeled and deveined, or a combination of both (see note)
Optional garnish: chopped peanuts, basil or cilantro

Combine pad thai sauce, limeade and ginger in a medium bowl. Add seafood of choice; mix to make sure all ingredients are covered with marinade. Cover and marinate for 2 hours in the refrigerator.
Drain the seafood and reserve the marinade. Thread shrimp on single skewers and scallops on double skewers for easy turning; keep scallops and shrimp on separate skewers, because they will have different cooking times. Using medium-high heat, grill or broil until done, turning once, about 2 to 3 minutes each side for scallops, 1 to 2 minutes each side for shrimp (until they turn pink).
While the seafood is grilling, pour the marinade into a small saucepan. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken. Serve cooked marinade as a dipping sauce. Garnish seafood with chopped peanuts, basil or cilantro, if desired. Serves 4.

Directions

Note: If you prefer, you may make the recipe with pork loin or chicken breast. Use 1 1/2 pounds, cut into 1/4-inch-thick slices. Grilling time will be a few minutes longer than for seafood, 4 to 5 minutes each side, to desired doneness.