Pasta with Ginger and Scallops

About 1 hour, 20 minutes

Marinade
6 T soy sauce
6 T water
1/2 C sake
4 T sugar
2 T fresh minced ginger
1/2 t minced jalapeno
1 T cornstarch

6 oz bay scallops
12 oz broccoli
1 lb spaghetti
1 T olive oil
2 red or green bell peppers, seeded, deribbed and cut into strips

Combine all the marinade ingredients in a small saucepan
Heat the marinade, stirring constantly until thickened
Let cool
Pour half the marinade into a bowl
Add the scallops, let marinade at room temperature for an hour
Preheat broiler
Cook the broccoli in boiling water for 1 minute
Rinse the broccoli in cold water
Thread the scallops onto 12 wooden skewers
Brush the scallops with marinade
Broil the scallops, turning once
Cook the pasta until al dente
Heat the oil in a skillet
Saute bell peppers until done, about 3 minutes.
Add the marinade and cook 3 more minutes
Stir in the broccoli and pasta
Divide on 6 plates
Put 2 skewers of scallops on each plate

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