Shrimp and Scallop Brochettes Recipe

Summary

Cooking Time10 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Sea scallops1 Pound
 Cooking oil1⁄4 Cup (4 tbs)
 Whiskey1⁄4 Cup (4 tbs)
 Ground mustard1⁄4 Cup (4 tbs)
 Honey2 Tablespoon
 Vinegar2 Tablespoon
 Soy sauce1 Tablespoon
 Bottled hot pepper sauce1⁄2 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1206 Calories from Fat 533

% Daily Value*

Total Fat 60 g92.7%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 2436.7 mg101.5%

Total Carbohydrates 42 g13.9%

Dietary Fiber 0.2 g0.79%

Sugars 25 g

Protein 77 g154.3%

Vitamin A 4.8% Vitamin C 24.2%

Calcium 11.6% Iron 9.8%

*Based on a 2000 Calorie diet

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.
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