On A Virco Roll!
I am providing you great folks with yet another great recipe for the Virco or any other gas grill:
Title: Barbequed Scallops Hoisin
Yield: 4 Servings
1 no ingredients
1 1/4 lb Bay or sea scallops
2 md Red peppers -- cut into
: inch squares
3 TB Hoisin sauce
1 TB Soy sauce
2 TB Dry sherry
1 TB Sugar
Alternately thread the red pepper and scallops on wooden skewers,
beginning and ending with peppers.
Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish
and peppers with the sauce, coating well.
Grill the kebobs a well preheated approx. 4 inches from the heat source, 3 to 4
minutes per side. Remove to a platter and serve.
Scallops and red pepper are skewered and brushed with a
Hoisin-inspired barbecue sauce before being char-grilled for an
Oriental flavor sensation.
Another award winning recipe!