First off wash and then pat dry with some paper towels the scallops.

Now into a bowl mix together the oil, vinegar, hoisin and soy sauce, dry sherry, ginger, sesame oil, garlic and onion.

Then pour this mixture into a resealable bag and then add to these the scallops.

Turn the bag over several times to ensure that all the scallops are covered in the marinade and place in the refrigerator overnight.

Whilst the barbecue is heating up you can now remove the scallops from the refrigerator and thread them on to skewers ready for cooking.

Once placed on the skewers then sprinkle over some of the sesame seeds and cook over a medium heat (so place the grill about 4 to 6 inches above the heat source) and cook for 6 to 8 minutes.

You will know the scallops are ready to eat when they have turned opaque.