Grilled Scallops and Shrimp with Pad Thai Marinade

• ½ cup pad thai sauce, one 3.25-fluid ounce packet
• ½ cup frozen limeade concentrate, thawed
• 1 tablespoon ginger, grated or finely minced
• 1 ½ pounds sea scallops or raw shrimp, peeled and deveined, or a combination of both (see note)
• peanuts, chopped or basil or cilantro, for garnish

Combine pad thai sauce, limeade and ginger in a medium bowl. Add seafood of choice; mix to make sure all ingredients are covered with marinade. Cover and marinate for 2 hours in the refrigerator.

Drain the seafood and reserve the marinade. Thread shrimp on single skewers and scallops on double skewers for easy turning; keep scallops and shrimp on separate skewers, because they will have different cooking times. Using medium-high heat, grill or broil until done, turning once, about 2 to 3 minutes each side for scallops, 1 to 2 minutes each side for shrimp (until they turn pink).

While the seafood is grilling, pour the marinade into a small saucepan. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken. Serve cooked marinade as a dipping sauce. Garnish seafood with chopped peanuts, basil or cilantro, if desired.