Teriyaki Seafood Kabobs - cooking recipe

Ingredients

3/4 lb. salmon fillet
36 (1/2 lb.) fresh bay scallops
3 Tbsp. soy sauce
2 Tbsp. light corn syrup
1 Tbsp. sweet rice wine or cream sherry
1/2 tsp. peeled, minced ginger root
vegetable cooking spray

Preparation

Cut salmon lengthwise into thin strips; cut strips into 36 (4-inch) pieces.
Wrap salmon pieces around scallops; thread 2 to 3 onto bamboo skewers.
Place kabobs in a shallow dish.
Combine soy sauce and next 3 ingredients in bowl and pour over kabobs. Cover and refrigerate.
Marinate for 30 minutes.
Roast on rack or grill 4 to 5 inches from heat approximately 4 minutes, basting with reserved marinade.