Barbecued Scallops Hoisin

Barbecued Scallops Hoisin | scallop recipe

1 1/4 lb bay or sea scallops
2 medium red peppers, cut into 1 1/2-inch sq; uares
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
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