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Scallops: A New England Coastal Cookbook
by Elaine Tammi & Karin A. Tammi
Here is a great kebab, appetizer recipe to serve on the back deck or at the hibachi on the beach in the summertime.
Serves 6 to 8
• Skewers (soaked if wooden)
• 1¼ Ib. whole bay or sea scallops, trimmed, rinsed, patted dry
• 2 medium yellow peppers, cut into 1-inch squares
• 3 tbsp. Hoisin sauce
• 1 tbsp. soy sauce
• 2 tbsp. white wine
• 1 tbsp. sugar
• Small bowl
Place skewers in water bath for at least 20 minutes.
Alternately thread the scallops and yellow pepper on skewers, beginning and ending with the peppers.
Mix the Hoisin sauce, soy sauce, white wine, and sugar together in small bowl. Brush the scallops and peppers with the sauce.
Grill the kebabs over hot coals 4 inches from the heat source for 3 to 4 minutes per side.
Remove from heat and put on a platter. Serve.
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