Mix the items above the apricots in a shallow covered container or a zip lock bag and marinate for an hour.

Cut the red onion in half and then in chunks a size smaller than the scallops.

Put a scallop then and onion piece then an apricot then a scallop, etc on the skewer.

Brush with oil before cooking over an open flame.

Sauté the onion and eggplant separately until tender - I like to brown them both a bit.

Combine onion & eggplant.

Add ginger and garlic, sauté lightly not browning the garlic.

Add broth and soy sauce.

Bring to a boil and turn off. Adjust seasoning. 

Season the scallops, dust with flour and sauté.

Put the eggplant on a plate and place the scallops on top.

Garnish with sesame seed and green onion. 

Serve with a grain or salad.

I like to marinate everything - pick any - teriyaki, Italian dressing, a mustard based something-be creative.

Put the vegetable & scallops in a skewer.

Cook over an open flame.