Soak wooden skewers for 20 minutes to prevent burning. Pat scallops and prawns dry, then season lightly with salt and pepper.

Preheat your grill or a heavy grill pan to medium-high heat (about 375°F).

Thread each skewer by alternating scallops and prawns, leaving about ½-inch of space between each piece.

Position skewers on the hot grill and cook for 2 to 3 minutes per side, or until scallops turn opaque and prawns become pink.

In a small saucepan over medium heat, combine fresh cranberries, honey, balsamic vinegar, minced garlic, grated ginger, and water. Cook for about 8 minutes, stirring until berries burst.

Lower heat to medium-low and simmer for an additional 5 minutes, whisking occasionally until the mixture thickens into a glossy consistency.

Remove the glaze from heat and brush it generously onto both sides of each skewer. Let skewers rest for 2 minutes.