1 package couscous or rice cooked according to package directions
Soak skewers in water for 20 minutes.
Heat chili oil and 1 teaspoon sesame oil in small saucepan over medium-low heat. Add green onion; cook about 15 seconds or until just fragrant. Add ginger; cook 1 minute.
Add soy sauce and chicken broth; bring mixture to a boil. Cook until liquid is reduced by half. Place mixture in blender or food processor with cilantro; blend until smooth. Set aside.
Preheat grill 5 minutes. Thread scallops onto skewers. Brush scallops with remaining sesame oil. Sprinkle with sesame seeds and finely chopped green onion. Grill 4 to 6 minutes or until scallops turn opaque.