Shrimp and Scallop Brochettes Recipe
Ingredients
| Sea scallops | 1 Pound | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Whiskey | 1/4 Cup (16 tbs) | |
| Ground mustard | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1/2 tsp. bottled hot pepper sauce | ||
| Salt | 1/4 Teaspoon | |
| Medium shrimp | 1 1/2 Pound, deveined | |
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.
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.
Chef
