Ingredients:

4 Tbsp honey
1/2 cup unseasoned rice vinegar
4 tsp soy sauce
2 tsp sesame oil
2 oranges, juiced and zested
Urban Accents Mandarin Ginger DRYGLAZE, divided
16-24 large sea scallops (1-1/2 pounds), side muscle removed
3 Tbsp canola oil
12-inch bamboo skewers

Directions:

To prepare sauce, combine honey, rice vinegar, soy sauce, oil, orange juice and zest and 3 tsp Pan Asian Zing DRYGLAZE seasoning in small saucepan.  Heat over medium heat, stirring occasionally, until liquid thickens, about 5 minutes.  (Can be prepared 1 day ahead, covered and chilled, then reheated over low heat before serving.) 

Soak skewers in water for 20-30 minutes.  Preheat grill or stove top grill pan for medium-high heat.  Rinse scallops and dry well on paper towels.  For each serving, skewer 4-6 scallops, using 2 skewers each so they are easier to flip on grill.  Brush both sides of skewered scallops with a little canola oil and sprinkle both sides with Pan Asian Zing DRYGLAZE.  Grill for approximately 2 minutes per side until the sides of all the scallops have firmed up and all but the middle third of each scallop is opaque.  Serve with a drizzle of Mandarin sauce.