| Hoisin Scallops
1 1/4 pounds of bay or sea scallops
2 medium red peppers, cut into 1-inch squares
3 tablespoons of hoisin sauce
1 tablespoon of soy sauce
2 tablespoons of dry sherry
1 tablespoon of sugar |
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Scallops and red pepper are skewered and brushed with a hoisin-inspired barbecue sauce before being char-grilled or an Oriental flavor sensation. 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 kabobs over hot coals 4-inches from the heat source, 3 to 4 minutes per side. Remove to a platter and serve.
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