"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Scallop Brochettes Recipe

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This recipe for Scallop Brochettes, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

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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