Name: Shrimp and Scallop Skewers with Hoisin-Ginger Sauce
Total time: PLACEHOLDER
Ingredients: 1/2 cup hoisin sauce; 1/2 cup rice vinegar; 1/4 cup soy sauce; 1/4 cup minced fresh cilantro; 2 tablespoons light brown sugar; 2 teaspoons minced fresh ginger; 1 clove garlic , minced; 1 pound extra-large shrimp (21 to 25 count) peeled and deveined; 1 pound sea scallops , tendons removed; Vegetable oil spray; Salt and pepper

Why This Recipe Works

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 it. 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 4 to 6 minutes to cook all the way through.

Before You Begin

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).

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler-pan top.

Combine hoisin sauce, vinegar, soy sauce, cilantro, brown sugar, ginger, and garlic in bowl. In separate bowl, toss shrimp and scallops with 1/4 cup hoisin mixture.

Thread shrimp and scallops onto skewers and arrange on broiler-pan top. Spray skewers with vegetable oil spray, then season with salt and pepper. Cover exposed end of skewers with sheet of aluminum foil and broil, flipping skewers halfway through cooking, until shrimp are pink and scallops are just cooked through, 4 to 6 minutes. Serve, passing remaining hoisin mixture at table.