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Place scallops in large resealable plastic bag. Add 1/4 cup of the Seafood Sauce; turn to coat well. Place vegetables in another large resealable plastic bag. Add remaining Seafood Sauce; turn to coat well.
Refrigerate 15 minutes. Remove scallops from marinade, discarding any remaining scallop marinade. Remove vegetables from marinade, reserving any remaining vegetable marinade. Alternately thread scallops and vegetables onto skewers.
Grill skewers over medium heat 8 to 10 minutes or until scallops are opaque and vegetables are tender-crisp, turning once. Drizzle skewers with reserved vegetable marinade. Serve over cooked basmati rice, if desired.