Scallops on a Stick

Name: Scallops on a Stick
Cuisine: American
Ingredients: 1 pound sea scallops, cut into bite-size pieces if needed; ¼ cup sake or dry sherry; ¼ cup sake or dry sherry; 2 tablespoons peanut oil; 2 teaspoons packed brown sugar; 10 ounce can water chestnuts, drained and blanched; 4 to 6 scallions, sliced into ¼-inch lengths; Plum Good Slopping Sauce or West Coast Wonder barbecue sauce (optional); Plum Good Slopping Sauce or West Coast Wonder barbecue sauce (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Ingredients

1 pound sea scallops, cut into bite-size pieces if needed

Americas
United States
Starter
Fish course
Pescatarian
Gluten-free

Method

Prepare your smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Place the scallops in a plastic bag or shallow dish. Combine the marinade ingredients and pour the mixture over the scallops. Let the scallops sit at room temperature for 20 to 30 minutes.
Thread the scallops on bamboo skewers interspersed with water chestnuts and scallion