Post by carnation037 on Feb 9, 2003 19:50:26 GMT -6
This may be made with scallops, cleaned large shrimp, or a
combination of both.
Scallop Brochettes
1 pound large fresh sea scallops, cut in halves
(there should be about 20 pieces)
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone-ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce
6 inch skewers
Rinse scallops; pat dry with paper towels.
Place scallops in a resealable plastic bag; and set the bag
in a shallow dish.
In a small bowl combine oil, sherry, mustard, honey, and soy
sauce. Pour into bag with scallops.
Seal and marinate in the refrigerator for 30 minutes, turning
bag occasionally.
Coat grill with cooking spray. Preheat for 5 minutes.
Drain scallops, discarding marinade.
Thread scallops on skewers. (If using scallops and shrimp,
thread a scallop in the "curl" of each shrimp.)
Place kabobs on the grill. Cook for 2 1/2 tro 4 minutes, until
the scallops are opage. Turn to cook sides evenly.
Makes 4 servings.
combination of both.
Scallop Brochettes
1 pound large fresh sea scallops, cut in halves
(there should be about 20 pieces)
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone-ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce
6 inch skewers
Rinse scallops; pat dry with paper towels.
Place scallops in a resealable plastic bag; and set the bag
in a shallow dish.
In a small bowl combine oil, sherry, mustard, honey, and soy
sauce. Pour into bag with scallops.
Seal and marinate in the refrigerator for 30 minutes, turning
bag occasionally.
Coat grill with cooking spray. Preheat for 5 minutes.
Drain scallops, discarding marinade.
Thread scallops on skewers. (If using scallops and shrimp,
thread a scallop in the "curl" of each shrimp.)
Place kabobs on the grill. Cook for 2 1/2 tro 4 minutes, until
the scallops are opage. Turn to cook sides evenly.
Makes 4 servings.