1 1/4 lb bay or sea scallops
2 medium red peppers, cut into 1 1/2-inch sq, uares
3 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp dry sherry
1 tbsp sugar
A Recipe for
Barbecued Scallops Hoisin
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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This Recipe for Barbecued Scallops Hoisin is one of thousands in the Recipes-to-go Barbecue Cookbook.
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This is a recipe for Barbecued Scallops Hoisin from the recipe cookbook of Recipes-to-go (Barbecue)
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
My favorite animal is steak. |
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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)
Serves: 1
Barbecued Scallops Hoisin Recipe brought to you by Recipes To-Go