Barbecued Scallops Hoisin

Name: Barbecued Scallops Hoisin
Yield: 1
Cuisine: Fusion
Ingredients: bay scallops; sweet red bell peppers; hoisin sauce; soy sauce or tamari (for gluten-free); sherry; sugar

Submitted by morella

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

YIELD

1 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 ¼

POUNDS BAY SCALLOP
or sea scallops

MEDIUM SWEET RED BELL PEPPER
cut into 1 1/2 inch squares

TABLESPOONS HOISIN SAUCE

TABLESPOON SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)

TABLESPOONS SHERRY
dry

TABLESPOON SUGAR

Directions

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.

6 to 8 appetizer portions; 3 main-course portions

* not incl. in nutrient facts

Comments

Nutrition Facts

909g

Amount per Serving

Calories 868 11% of calories from fat

% Daily Value *

Total Fat 10g 16%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 302mg 101%

Sodium 3309mg 138%

Total Carbohydrate 17g 17%

Dietary Fiber 6g 26%

Sugars g

Protein 273g

Vitamin A 160% • Vitamin C 507%

Calcium 69% • Iron 105%

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