1-1/4 pounds bay or sea scallops
2 medium red peppers -- cut into
- 1 -inch squares
3 tablespoon hoisin sauce
1 tablespoon soy sauce
2 tablespoon dry sherry
1 tablespoon sugar
Instructions:
Scallops and red pepper are skewered and brushed with a Hoisin-inspired
barbecue sauce before being char-grilled for an Oriental flavor sensation.
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 Source: The Uncommon
Gourmet by Ellen Helman (ISBN 0-89815-519-3)
