Pasta with Ginger and Scallops

About 1 hour, 20 minutes Marinade 6 T soy sauce 6 T water 1/2 C sake 4 T sugar 2 T fresh minced ginger 1/2 t minced jalapeno 1 T cornstarch 6 oz bay scallops 12 oz broccoli 1 lb spaghetti 1 T olive oil 2 red or green bell peppers, seeded, deribbed and cut into strips Combine all the marinade ingredients in a small saucepan Heat the marinade, stirring constantly until thickened Let cool Pour half the marinade into a bowl Add the scallops, let marinade at room temperature for an hour Preheat broiler Cook the broccoli in boiling water for 1 minute Rinse the broccoli in cold water Thread the scallops onto 12 wooden skewers Brush the scallops with marinade Broil the scallops, turning once Cook the pasta until al dente Heat the oil in a skillet Saute bell peppers until done, about 3 minutes. Add the marinade and cook 3 more minutes Stir in the broccoli and pasta Divide on 6 plates Put 2 skewers of scallops on each plate