Makes a dozen
Hoisin sauce is easily found in the Asian food aisle along with the bottled chili paste.
Ingredients
- 12 large sea scallops, defrosted
- 24 bamboo sticks
- Oil (doesn't really matter what kind)
- Kosher salt
- 1/3 cup Hoisin sauce
- 1-2 teaspoons chili sauce
- Sesame seeds
Directions
- Preheat grill to medium high
- Skewer scallops with 2 sticks in each - it makes life easier
- Lightly coat skewered scallops with oil, then season with the salt
- Combine hoisin and chili sauce, mix well and set aside
- Grill scallops until good grill marks develop, 2-3 minutes, flip
- Now brush sauce on the marked side
- Cook until 2nd side is done, brush both sides well with sauce and give a little sprinkle of seeds
- Serve