1kg fresh scallops (shelled)
1/4 cup vegetable oil
1/4 cup white vinegar
2 tablespoon hoisin sauce
2 tablespoon soy sauce
2 tablespoon dry sherry
1 tablespoon fresh ginger minced
1 teaspoon sesame oil
1 clove garlic, minced
1 green onion minced

Wash and pat dry the scallops. Mix together everything but the scallops. Pour into a sealable plastic bag and add scallops. Refrigerate overnight. Preheat grill. Thread scallops onto skewers and place over a medium fire for about 6-8 minutes. Cook until scallops are opaque.

Should be called open sesame scallops