Scallop Brochettes

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#10310

serves/makes:

ready in:
30-60 minutes

ingredients

1 pound large fresh sea scallops, cut in halves
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone-ground mustard
1 tablespoon honey
1 1/2 teaspoon soy sauce
6 inch skewers, soaked in water if wooden

directions

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 to 4 minutes, until the scallops are opaque. Turn to cook sides evenly.