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Add a photoRaciónes: 4
Ingredientes
- 1 1/4 lb Bay or possibly sea scallops
- 2 med Red peppers, cut into inch squares
- 3 Tbsp. Hoisin sauce
- 1 Tbsp. Soy sauce
- 2 Tbsp. Dry sherry
- 1 Tbsp. Sugar
Direcciones
- 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 warm coals 4 inches from the heat source, 3 to 4 min per side. Remove to a platter and serve.
- Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 422mg | 18% |
| Potassium 133mg | 4% |
| Total Carbs 12.7g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.11g | 6% |
| Protein 1.15g | 2% |
