Thread 4 brochettes with scallops and 4 with shrimp.
Place in a glass dish and set aside.
Mix marinade ingredients in a bowl, pour over brochettes and refrigerate for 15 minutes.
Preheat barbecue to medium heat.
Remove brochettes from marinade and drain well.
Place brochettes in grill basket and cook on grill for 2 to 3 minutes, turning frequently.
While the brochettes are cooking, place the bean sprouts in a foil envelope, and sprinkle them with the sesame oil, sesame seed and cilantro.
Cook for 1 minute. Set aside.
Remove the seafood from the brochettes.
Arrange the bean sprouts on the serving plates and top with the scallops and shrimps.
If desired, garnish with orange zest.
1 lb (454 g) Fresh scallops
1 lb (454 g) Fresh shrimps
3 Tbsp. (45 mL) Soya sauce
1 Tbsp. (15 mL) Sesame oil
2 Tbsp. (30 mL) White wine
1 Tbsp. (15 mL) Liquid honey
2 Tbsp. (30 mL) Fresh grated ginger
2 Scallion, chopped fine
2 Tbsp. (30 mL) Chopped fresh coriander
1 Tbsp. (15 mL) Rice vinegar
Sufficient quantity, bean sprout
To taste coriander leaves
1 tsp. (5 mL) Sesame oil
2 tsp. (10 mL) Sesame seed
Optional, 1 orange, zest