Barbecued Scallops Hoisin
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 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
bay scallops
or sea scallops |
|
| 2 | medium |
sweet red bell peppers
cut into 1 1/2 inch squares |
|
| 3 | tablespoons |
hoisin sauce
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
bay scallops
or sea scallops |
|
| 2 | medium |
sweet red bell peppers
cut into 1 1/2 inch squares |
|
| 45 | ml |
hoisin sauce
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 15 | ml |
sugar
|
|
Directions
Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppers.
Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish and peppers with the sauce, coating well.
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
