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"Hunger is the best sauce in the world."--Cervantes

Scallop Brochettes Recipe

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This recipe for Scallop Brochettes is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh or frozen sea scallops and/or peeled and deveined shrimp
2 tbsp. cooking oil
2 tbsp. dry sherry
2 tbsp. stone-ground mustard
1 tbsp. honey
1 1/2 tsp. soy sauce
Directions:
Directions:
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any of the large scallops (you should have about 20 pieces). Place scallops in a shallow dish. For marinade, in a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over scallops; turn scallops to coat . Cover and marinate in the refrigerator for 30 minutes.
drain scallops, discarding marinade. Thread scallops onto long metal skewers, leaving a 1/4 inch space between pieces. (If using scallops and shrimp, thread a scallops in the "curl" of the shrimp.)

For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until scallops are opaque, gently turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above).
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
Prep: 15 minutes Marinate: 30 minutes Grill: 5 minutes

 

 

 

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