Dinner in 25 Minutes

Seafood Grill With Sesame Dipping Sauce

4 servings

When there's no time for a marinade, let your dipping sauce double as a basting sauce. It subtly but surely reinforces the flavor.

Adapted from "The Big Book of Backyard Cooking" by Betty Rosbottom (Chronicle, 2004).

For the sesame sauce:

6 tablespoons honey

6 tablespoons unseasoned rice vinegar

1 tablespoon minced fresh ginger root

1 tablespoon soy sauce

1 tablespoon chili garlic sauce, or to taste

11/2 teaspoons toasted sesame oil

11/2 teaspoons grated orange zest

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

2 tablespoons toasted sesame seeds

Salt

For the seafood:

Vegetable oil

About 24 large shrimp, shelled and deveined but with tails

intact, or substitute sea scallops

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

For the sauce: In a bowl, whisk together the honey, vinegar, ginger, soy sauce, chili garlic sauce, sesame oil and orange zest. (May cover and refrigerate for up to 1 day. Bring to room temperature before using.)

Transfer 2 tablespoons of the sauce to a shallow bowl; set aside.

To the remaining sauce, add the cilantro, mint, sesame seeds and salt. Taste and adjust the ingredients accordingly.

For the seafood: Lightly oil the grill rack. Preheat the grill.

Rinse the shrimp or scallops and pat dry.

If using shrimp, thread them onto skewers, making sure to pass through each shrimp twice (first pass the skewer through the body near the tail, then bend the shrimp and pass the skewer through the shrimp again near the head). If using scallops, thread the scallop onto skewers, making sure to pass 2 skewers held parallel to one another through each scallop.

Brush the reserved 2 tablespoons sauce over the seafood.

Grill the skewers, turning several times, until shrimp turn pink and curled or the scallops are opaque throughout, 4 to 5 minutes. Transfer the skewers to serving plates and sprinkle with chopped cilantro and mint. Divide the reserved dipping sauce among 4 small bowls and serve on the side.

Per serving (using shrimp): 278 calories, 35 gm protein, 16 gm carbohydrates, 7 gm fat, 260 mg cholesterol, 1 gm saturated fat, 415 mg sodium, 1 gm dietary fiber

-- Renee Schettler

Call for Cooking Classes

In preparation for Food's annual list of cooking classes, we are soliciting information from local cooking instructors. For inclusion in the list, please submit your current information (100 words or less) in the same format as published in last year's list, which is available online; go to www.washingtonpost.com/food, scroll down and look under the heading Local Flavor. Then click on Cooking Classes.

Be sure to include whether the class is participation or demonstration and include a daytime telephone number or an e-mail address for us to contact you. Entries may be edited for length and style.

Information must be received by Aug. 6. We prefer to receive listings via e-mail at food@washpost.com. You may also send listings via fax to 202-334-5059 or by mail to The Washington Post Food Section, 1150 15th St. NW, Washington D.C. 20071.

Diners, Mark Your Calendars

The Washington area's sixth Restaurant Week will run from July 26 through Aug. 1. More than 100 establishments will participate in the biannual event, offering three-course fixed-price meals at special prices: $20.04 for lunch, $30.04 for dinner. That's a one-cent increase from last year.

Restaurant Week is sponsored by the Washington, D.C., Convention and Tourism Corporation and the Restaurant Association of Metropolitan Washington. For a list of participating restaurants and online reservations,

see www.washington.org/restaurantwk/.

SHOPPING CART

RIEDEL GLASSWARE GOES STEMLESS

Riedel's newest line of stemware is actually stemless.

Like the renowned glassmaker's more expensive, stemmed Vinum collection, the "O" line includes different bowls tailored to enhance the enjoyment of Cabernet Sauvignon/Bordeaux, Burgundy/Nebbiolo, Syrah/Zinfandel, Chardonnay, Chardonnay/Viognier and Sauvignon Blanc.

Unlike most glassware in this price range, the O line is made from true crystal, which outsparkles regular glass in appearance and outperforms it by providing a thinner rim and better surface area for releasing the bouquet and flavors of a good wine. The stems were dispensed with so that the full-size bowls can fit in the dishwasher with minimal risk of breakage. Each piece retails for about $10.

Available locally at some retail stores that carry Riedel. Also available by mail-order. For more information or to find a retailer or online purveyor, see www.riedelcrystal.com.

-- Ben Giliberti

EQUIPMENT

SKIMMERS

There's no contest between a slotted spoon and an Asian-style skimmer or strainer when it comes to scooping unwieldy objects from boiling water.

The broad, flat base of the skimmer can safely scoop up virtually any ingredient, whether peaches or penne, rice noodles or oxtails. The lightweight but sturdy bamboo handle measures nearly 10 inches in length.

The Joyce Chen 5- and 7-inch strainers are available locally at numerous housewares stores, including Crate & Barrel, Linens & Things and Strosnider's.

TODAY'S TIP

For those enticed by homemade preserves but intimidated by home canning, there is a compromise. After cooking the fruit mixture for the recommended amount of time, transfer the hot preserves to small resealable containers and set aside in an ice bath to cool. Cover and refrigerate the preserves for no more than seven days. (You may wish to make just a half batch of a recipe or give a lot away since the jam or jelly won't have the shelf life of canned preserves.)

TO DO

RESERVE NOW:

JULY 24: International Tunes and Tastes wine festival at Veramar Vineyard. Benefits the Free Medical Clinic of Northern Shenandoah Valley. Adults, $10 in advance, $12 at the door; under 12, free. 10 a.m.-8 p.m. 901 Quarry Rd., Berryville, Va. Call 540-955-4786 or see www.tunesandtastes.com.

JULY 24: Dessert tasting with wine pairings at Best Cellars. Featuring Warren Brown of Cakelove Bakery. Free. 2-4 p.m. 1643 Connecticut Ave. NW. Call 202-387-3146.

JULY 24-25: Kid's Culinary Camp at Ristorante Tosca -- kid-friendly lessons on basic cooking techniques, food safety and table etiquette with chef Cesare Lanfranconi. Includes an outing to a local farmers market to learn how to pick fresh vegetables. First in a series. Children 4-12 years old; must be accompanied by adult. $50 per day. 11 a.m.-2 p.m. 1112 F St. NW. Call 202-367-1990.

AUGUST 5-8: International Cake Exploration Societe Convention -- cake-decorating exhibits, demonstrations and book signings benefit the Hospital for Sick Children. $225-$265 for nonmembers before Aug. 5. Washington Hilton, 1919 Connecticut Ave. NW, Washington, D.C. 20009. See www.ices.org.

PLEASE NOTE: Space limitations sometimes prevent Food from publishing all submissions. For possible inclusion, send notices -- including organization name, date, cost, time, address and phone number -- to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days prior to publication date.

THIS WEEK'S ON THE FRIDGE

CONTRIBUTORS: TERRI SAPIENZA,

RENEE SCHETTLER