Grillin Them Diver Scallops

Grillin Them Diver Scallops
2 # U10 Scallops(10 count to the pound) muscle removed
3 Red Bell Peppers

For the Marinade
1/4 cup of Olive Oil
1/4 cup Hoisin Sauce
2 TBL Creepin Quag Hot Sauce™
2 Tbl Dry Sherry
1 tsp Kosher Salt
1 tsp pepper
1 Tbl minced fresh garlic
1 Tbl minced fresh shallot

Method:
Mix all ingredients together and refrigerate for several hours to blend flavors
Cut peppers into wide strips
Toss scallops and pepper strips in Hoisin Mixture and place onto metal skewers or bamboo skewers which have been soaked overnight.
Skewer scallops alternating with pepper strips
Grill about 3 minutes, then turn grilling for another three minutes, then turn again
During the grilling continually brush with the hoisin mixture.
Serve with the Sizzlin Tarter Sauce

Sizzlin Tarter
1 cup Mayonnaise
1 Tbl minced fresh shallot
1/2 cup diced Dill Pickle
1/4 tsp fresh chopped dill weed
1 TBL Spittin Fire™ or Spittin Fire XXX™

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