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Ingredientes
- 1 1/4 lb Bay or possibly sea scallops
- 2 med Red peppers, cut into 1 1/2-inch squares
- 3 Tbsp. Hoisin sauce
- 1 Tbsp. Soy sauce
- 2 Tbsp. Dry sherry
- 1 Tbsp. Sugar
Direcciones
- 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 warm coals 4 inches from the heat source, 3 to 4 min per side. Remove to a platter and serve.
- 6 to 8 appetizer portions; 3 main-course portions
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 301g | |
| Calories 271 | |
| Calories from Fat 20 | 7% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1688mg | 70% |
| Potassium 531mg | 15% |
| Total Carbs 50.78g | 14% |
| Dietary Fiber 5.6g | 19% |
| Sugars 36.44g | 24% |
| Protein 4.58g | 7% |
