Recipe - Barbecued Scallops Hoisin

1 One fourth pound Bay or sea scallops
2 md Red peppers, cut into
1 1/2inch squares
3 tablespoon Hoisin sauce
1 tablespoon Soy sauce
2 tablespoon Dry sherry
1 tablespoon Sugar

Scallops and red pepper are skewered and brushed with a Hoisininspired
barbecue sauce before being chargrilled 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 maincourse portions

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0898155193)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini