Scallop Brochettes

Photo: flickr user Bob B. Brown

Ingredients

1 pound fresh sea scallops

(and/or peeled deveined large shrimp)

2 tablespoons cooking oil

2 tablespoons dry sherry

2 tablespoons stone-ground mustard

1 tablespoon honey

teaspoon soy sauce

Preparation

Rinse scallops; pat dry with paper towels. Halve large scallops (you should have about 20 pieces). Place scallops in a plastic bag set in a shallow dish.

For marinade, in a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over scallops; seal bag. Marinate in the refrigerator for 30 minutes, turning bag occasionally.

Lightly grease the rack of a grill or lightly coat with cooking spray. Preheat grill. Drain scallops, discarding marinade. On 6-inch skewers, thread scallops. (If using both scallops and shrimp, thread a scallop in the "curl" of each shrimp.)

Place kabobs on the grill rack. If using a covered grill, close lid. Grill until scallops are opaque (and shrimp turn pink). (For a covered grill, allow 2 1/2 to 4 minutes. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.)

This recipe yields 4 servings.

Comments: A little bit sweet, a little bit tangy, these seafood brochettes - soaked in a simple marinade of sherry, mustard, honey, and soy sauce - can be made with scallops, shrimp, or a combination of both.