4 large or 8 medium Ostrom's Shiitake mushrooms
2 lb. sea scallops
8 tbs. soy sauce
4 tbs rice wine vinegar
1 tbs. grated fresh ginger
1 tbs. sesame oil
1 tsp white pepper
1 tsp sugar
Salt and pepper to taste
2 tbs. sesame seeds, toasted in 350° F. oven for 25 min.
Rinse scallops and set aside.
In a bowl, combine soy sauce, vinegar, ginger, sesame oil, white pepper and sugar and mix well.
Put scallops in marinade and refrigerate, covered, for 4-6 hours maximum.
Clean the shitakes and rub them with vegetable oil and season with salt and pepper.
Remove scallops from marinade and skewer them, season with pepper and grill over medium-high heat for 3-5 min until firm, turning frequently.
Skewer and grill the shitakes at the same time if possible, for 3-5 min until crispy around edges.
Serve scallops and shitakes immediately, garnish with toasted sesame seeds.