Barbecued Scallops Hoisin

• 1 1/4 pounds bay scallops or sea scallops
• 2 medium sweet red bell peppers cut into 1 1/2 inch squares
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce, tamari
• 2 tablespoons sherry dry
• 1 tablespoon sugar

1. Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppers.
2. Mix together the Hoisin, soy, sherry, and sugar.
3. Brush the shellfish and peppers with the sauce, coating well.
4. Grill the kebobs over hot coals 4 inches from the heat source, 3 to 4 minutes per side.
5. Remove to a platter and serve.

bay scallops, sweet red bell peppers, hoisin sauce, soy sauce, sherry dry, sugar

Taken from recipeland.com/recipe/v/barbecued-scallops-hoisin-4272 (may not work)