Scallops and red pepper are skewered and brushed with a Hoisin-inspired
barbecue sauce before being char-grilled for an Oriental flavor sensation.
1. Alternately thread the red pepper and scallops on wooden skewers,
beginning and ending with peppers.
2. Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish and
peppers with the sauce, coating well.
3. Grill the kebobs over hot coals 4 inches from the heat source, 3 to 4
minutes per side. Remove to a platter and serve.
6 to 8 appetizer portions; 3 main-course portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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