2 lb Fresh sea scallops rinse and
-pat dry
1/4 c  Vegetable oil
1 ts Oriental sesame oil
2 tb Hoisin sauce
2 tb Soy sauce
2 tb Dry sherry
1/4 c  Distilled white vinegar
1    Minced clove garlic
1    Minced green onion
1 tb Minced fresh ginger

In plastic bag mix all ingredients, except scallops. Add scallops.
Refrigerate overnight. Thread scallops on metal skewers, reserving
marinade. Spread medium hot coals in circle with opening in the middle.
Position skewers over open center. Cover; grill 6-8 minutes or until
scallops are opaque. Turn and brush with marinade while cooking.