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Barbecued Scallops Hoisin

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Submitted by morella

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

YIELD

1 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 ¼ 567
POUNDS G BAY SCALLOPS
or sea scallops
2 2
MEDIUM MEDIUM SWEET RED BELL PEPPERS
cut into 1 1/2 inch squares
3 45
TABLESPOONS ML HOISIN SAUCE
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML SHERRY
dry
1 15
TABLESPOON ML SUGAR

Directions

  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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 909g (32.1 oz)
Amount per Serving
Calories 868 11% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 302mg 101%
Sodium 3309mg 138%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 26%
Sugars g
Protein 273g
Vitamin A 160% Vitamin C 507%
Calcium 69% Iron 105%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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