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. Posted to MC-Recipe Digest V1 #929 by Nancy Berry
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 4|
|Calories from Fat: 15 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 46.6mg||14 %|
|Sodium 485.1mg||17 %|
|Potassium 600mg||16 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 20.9g|
|Protein 24.6g||35 %|
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Calories per serving: 216
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