Recipe - Barbequed Scallops Hoisin

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

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.

Scallops and red pepper are skewered and brushed with a Hoisininspired
barbecue sauce before being chargrilled for an Oriental flavor sensation.
Posted to MCRecipe Digest V1 #929 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997