Title: Barbequed scallops hoisin
 Categories: Seafood, Scallops
      Yield: 4 Servings
 
  1 1/4 lb Bay or sea scallops
      2 md Red peppers; cut into inch
           -squares
      3 tb Hoisin sauce
      1 tb Soy sauce
      2 tb Dry sherry
      1 tb 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.
  
  Scallops and red pepper are skewered and brushed with a
  Hoisin-inspired barbecue sauce before being char-grilled for an
  Oriental flavor sensation.