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Shrimp And Scallop Brochettes

Ingredients
  Sea scallops 1 Pound
  Cooking oil 1⁄4 Cup (4 tbs)
  Whiskey 1⁄4 Cup (4 tbs)
  Ground mustard 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Vinegar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Bottled hot pepper sauce 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Seafood
Interest: 
Gourmet
Cook Time: 
10 Minutes

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