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Shrimp and Scallop Skewers with Hoisin-Ginger Sauce

From

October/November 2006

Shrimp and Scallop Skewers with Hoisin-Ginger Sauce

We wanted a shrimp and scallop skewers recipe that could be prepared year-round, right in our broiler, and we wanted a sweet and spicy hoisin-ginger sauce recipe to serve alongside. To achieve this, we wrapped the exposed ends of the wooden skewers in aluminum foil to prevent them from burning during cooking. Then we paid close attention to the shrimp and scallops as they cooked; both take only four to six minutes to cook all the way through.

Serves 4

You will need four to six 10-inch bamboo skewers for this recipe. Feel free to use all shrimp or all scallops, if desired. Sea scallops often come with a tendon that should be removed before cooking (see side note).

Ingredients

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