Sesame Skewered Scallops Recipe
Ingredients
| Scallops | 1 pound, frozen | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Sesame seed | 1 Tablespoon, crushed | |
| Onion | 1 Teaspoon, grated | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Pineapple chunks | 1 8 Ounce, drained | |
| 2 medium green peppers, cut into 1-inch pieces | ||
| Cherry tomatoes | 12 | |
Directions
Thaw scallops, if frozen.
Place in a plastic bag.
For marinade, combine sherry, cooking oil, sesame seed, onion, garlic, salt, and pepper.
Pour marinade over scallops.
Close bag.
Marinate in the refrigerator for several hours, turning bag occasionally.
Drain, reserving marinade, Thread scallops on 6 skewers, alternating them with pine- apple and green pepper.
Place skewers in a 15x10x1-inch baking pan.
Pour remaining marinade over skewers.
Bake in a 425° oven for 10 to 12 minutes or till scallops are tender, turning skewers once or twice during the cooking time.
Thread tomatoes on ends of skewers.
Bake 5 minutes more.
Place in a plastic bag.
For marinade, combine sherry, cooking oil, sesame seed, onion, garlic, salt, and pepper.
Pour marinade over scallops.
Close bag.
Marinate in the refrigerator for several hours, turning bag occasionally.
Drain, reserving marinade, Thread scallops on 6 skewers, alternating them with pine- apple and green pepper.
Place skewers in a 15x10x1-inch baking pan.
Pour remaining marinade over skewers.
Bake in a 425° oven for 10 to 12 minutes or till scallops are tender, turning skewers once or twice during the cooking time.
Thread tomatoes on ends of skewers.
Bake 5 minutes more.
Chef
