Shellfish Skewers with Equatorial Glazing and Dipping Sauce

Description
The soy-based sauce for these kebabs draws its various intensely flavored ingredients — cilantro, garlic, ginger and chiles — From the equatorial hot zone, where weather and food alike are fiery.
 * Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Serves 6

Sauce

 * 2 tablespoons peanut oil
 * 2 jalapeño chiles, minced
 * 2 teaspoons minced, peeled fresh ginger
 * 1 garlic clove, minced
 * ¾ cup dry white wine
 * ⅓ cup soy sauce
 * ⅓ cup (packed) dark brown sugar
 * 2 teaspoons cornstarch
 * 1 tablespoon fresh lime juice

Kebabs

 * ¼ cup chopped fresh cilantro
 * 24 large uncooked shrimp, peeled, de-veined
 * 24 large sea scallops
 * 6 metal skewers

Sauce

 * 1) Heat oil in small saucepan over very low heat until warm.
 * 2) Stir in chiles, ginger and garlic.
 * 3) Cover and cook 6 minutes, stirring occasionally (do not brown).
 * 4) Mix wine, soy sauce, sugar and cornstarch until the starch dissolves.
 * 5) Add to chile mixture; Increase heat to medium-high and whisk until mixture comes to a boil and thickens slightly.
 * 6) Remove sauce from heat.
 * 7) Transfer to bowl and cool to room temperature.
 * 8) Stir in lime juice. (can be made 4 hours ahead. Let stand at room temperature.)

Kebabs

 * 1) Prepare barbecue (medium-high heat).
 * 2) Pour ½ cup of sauce into a small bowl.
 * 3) Add cilantro to remaining sauce; reserve.
 * 4) Alternate 4 shrimp and 4 scallops on each skewer.
 * 5) Brush both sides with ½ cup sauce.
 * 6) Grill just until cooked through, about 3 minutes per side.
 * 7) Transfer to plates. Serve with reserved sauce.