FIVE-SPICED SCALLOPS
2/3 cup sweet and sour sauce
2 tablespoons snipped fresh basil
1 teaspoon Chinese five-spice powder
1/2 teaspoon minced garlic
1 pound fresh sea scallops
Combine the sweet and sour sauce, basil, five-spice powder, and garlic in a small bowl. Transfer just 1/4 cup of the sauce to another bowl to use later for basting the scallops.
Rinse the scallops and pat them dry. Thread them on four 8 to 10-inch skewers.
Grill on the rack of an uncovered grill over medium heat for about 8 minutes, or until the scallops have lost their translucent coloring and become opaque. Turn and brush once with the basting sauce and serve with the reserved sauce.
Servings: 8 as an appetizer
2/3 cup sweet and sour sauce
2 tablespoons snipped fresh basil
1 teaspoon Chinese five-spice powder
1/2 teaspoon minced garlic
1 pound fresh sea scallops
Combine the sweet and sour sauce, basil, five-spice powder, and garlic in a small bowl. Transfer just 1/4 cup of the sauce to another bowl to use later for basting the scallops.
Rinse the scallops and pat them dry. Thread them on four 8 to 10-inch skewers.
Grill on the rack of an uncovered grill over medium heat for about 8 minutes, or until the scallops have lost their translucent coloring and become opaque. Turn and brush once with the basting sauce and serve with the reserved sauce.
Servings: 8 as an appetizer
MsgID: 3132590
Shared by: Gladys/PR
In reply to: Recipe: Letter F Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter F Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
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