Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fresh sea scallops - (4 large)

  2. 1/2 lb 227g / 8oz Fresh shrimp - (24 medium) Peeled with tails intact

  3. 1/4 cup 59ml Dry sherry

  4. 2 tablespoons 30ml Low-sodium soy sauce

  5. 1 teaspoon 5ml Bottled minced fresh ginger root

  6. 1 teaspoon 5ml Bottled minced fresh garlic

  7. 1 teaspoon 5ml Dark sesame oil

  8. 1/4 teaspoon 1 1/3ml Crushed red pepper

  9. 4 teaspoons 20ml Fresh mushrooms (medium)

  10. 8 Green onions - (2-inch) Vegetable cooking spray Lime wedges -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut scallops in half crosswise. Combine scallops and shrimp in a bowl; set aside. Combine sherry and next 5 ingredients; pour over seafood. Cover and marinate in refrigerator 30 minutes. Discard mushroom stems, and cut caps in half lengthwise; set aside. Remove seafood from marinade, reserving marinade. Thread 2 scallop halves, 6 shrimp, 2 green onion pieces, and 2 mushroom halves alternately onto each of 4 (12-inch) skewers. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place kebabs on grill rack, and cook 4 minutes on each side or until shrimp and scallops are done, basting occasionally with reserved marinade.


Send feedback