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1
6 to 8 10-inch bamboo or metal skewers (if bamboo, soaked in cold water to cover for 1 hour)
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2
Put the scallops in a bowl.
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3
Mix the Ginger Marinade ingredients and pour them over the scallops, tossing lightly to coat.
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4
Cover with plastic wrap, and let the scallops sit at least 30 minutes.
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5
Alternately thread the peppers and the scallops onto the bamboo skewers, starting and ending with the peppers.
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6
Brush the scallops and peppers with the marinade.
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7
Mix the Cilantro Dressing ingredients in a bowl.
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8
Trim the wilted or any hard stems from the snow pea shoots or baby greens and place near the stove.
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9
Pour the Cilantro Dressing into a serving container.
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10
Heat a wok or large skillet, add the oil, and heat until near smoking.
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11
Add the greens and garlic and toss lightly about 20 seconds, then add the rice wine and salt, and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.
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12
Spoon the greens onto a serving platter and mound slightly so that the scallops can be arranged on top.
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13
Prepare a fire for grilling and arrange the skewers of scallops and peppers about 3 inches from the source of heat.
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14
Broil or grill about 3 to 4 minutes on each side, turning once and brushing with the marinade.
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15
Arrange the cooked scallops and peppers over the wilted greens, leaving them on the skewers or removing them.
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16
Spoon the Cilantro Dressing on top or serve on the side.
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17
Serve warm.
