Quick, easy & heathy seafood with an Asian flavour that even the kids will love!
Grilled Sea Scallop Kebobs with Hoisin Sauce Ingredients
750g (or 1+ 1/4 lbs) scallops (sea scallops or bay scallops - whichever you can get)
4 tablespoons hoisin sauce
2 large red peppers, cut into 2cm (or 1in) squares
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon sugar
Grilled Sea Scallop Kebobs with Hoisin Sauce Directions
Heat grill/barbecue.
Onto skewers*, alternatively thread the red pepper squares, chunks of onion and sea scallops, ensuring you start and finish with either red pepper or onion.
In a small bowl or jug, combine the hoisin sauce, soy sauce, dry sherry & sugar.
Mix well so that the sugar dissolves.
Brush the kebobs with the sauce, making sure that the scallops in particular have a generous coating.
Grill for 3 minutes.
Turn kebobs over.
Grill for a further 3 minutes on the other side.
And they're ready to serve!
These quick & easy scallop kebobs are lovely served on a bed of salad greens including snow peas, with a few halved cherry or grape tomatoes scattered around the plate to add a splash of colour.
* Metal skewers are best because they don't catch fire, but be careful because they do get VERY hot. If you're using wooden skewers, make sure you have remembered to soak them in cold water before use to minimise the risk of the skewers charring.