3/4 lb. fresh salmon, cut into very thin strips
3/4 lb. sea scallops

SAUCE:

3 tbsp. reduced-sodium (light) soy sauce
2 tbsp. white wine
1 tbsp. light brown sugar
1/2 tsp. grated fresh ginger root

Arrange salmon slices and scallops in a shallow glass bowl. Combine sauce ingredients and marinate fish for 30 minutes. Drain seafood and reserve marinade. Wrap sea scallops in salmon strips and secure if necessary, with a short bamboo skewer that has been soaked in water.

To oven-broil: Place a sheet of aluminum foil over broiler rack; arrange seafood on foil and broil about 4 inches from heat until lightly done, about 4 minutes. Baste with marinade during cooking. Serve immediately.

To charcoal broil: Arrange skewers on oiled grill in single layer and grill for about 3 minutes on each side or until cooked. 1 serving = 3 rolls of salmon-wrapped scallops.