Honey-Garlic-Glazed Shrimp and Scallops

I always want to like the sauced-up shrimp at restaurants but find it way, way too sweet (plus it’s often breaded and fried). This version boosts the spice while keeping enough sweetness to offset the soy and vinegar. You can use all shrimp, but I like a mix of half shrimp and half scallops. I save sea scallops for more elegant dishes and use inexpensive bay scallops. If either are frozen, allow them to thaw and drain well, as any excess moisture will dilute the flavor.