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    Barbecued Scallops Hoisin


    Source of Recipe


    The Uncommon Gourmet by Ellen Helman

    Recipe Introduction


    Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

    List of Ingredients




    1 1/4 pounds Bay or sea scallops
    2 medium Red peppers, cut into bite size pieces
    3 tablespoons Hoisin sauce
    1 tablespoon Soy sauce
    2 tablespoons Dry sherry
    1 tablespoon Sugar

    Recipe



    1. Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppers.

    2. Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish and peppers with the sauce, coating well.

    3. Grill the kebobs over hot coals 4 inches from the heat source, 3 to 4 minutes per side. Remove to a platter and serve.

    6 to 8 appetizer portions; 3 main-course portions

 

 

 

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