Barbecued Scallops Hoisin

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

1 1/4 pounds bay or sea scallops
2 medium red peppers, cut into 1 1/2-inch squares
3 tablespoons Hoisin sauce
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoons 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 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