Shrimp and Scallop Brochettes
|Sea scallops||1 Pound|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Whiskey||1⁄4 Cup (4 tbs)|
|Ground mustard||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Bottled hot pepper sauce||1⁄2 Teaspoon|
1. Halve large scallops (you should have about 40 pieces). In a 2- or 3-quart rectangular baking dish combine oil, whiskey, mustard, honey, vinegar, soy sauce, hot pepper sauce, and salt. Add the shrimp and scallops, stirring to coat. Cover and chill for 2 to 4 hours, stirring occasionally.
2. To serve, drain the shrimp and scallops, discarding the marinade. On long metal skewers alternately thread the shrimp and scallops. (Or, thread a scallop in the "curl" of each shrimp.) Grill the kabobs on rack of an uncovered grill directly over medium coals for 6 to 8 minutes or till scallops are opaque, turning once.