Barbecued Scallops

 Barbecued Scallops

adapted from Cooking Light Annual Recipes 1997

This sweet and tangy BBQ sauce adds tasty flavor to the sweet scallops.

If you do not have plum sauce, you can use hoisin sauce but it is slightly spicier.

The recipe make more sauce than you need for the recipe. Use it on shrimp, chicken or pork.

served with Saffron Cauliflower Couscous

Makes 2 servings                                                       1 WW Blue point / serving

2 Tbsp. ketchup

2 Tbsp. plum sauce

1 Tbsp. fresh lime juice

1 1/2 tsp. prepared horseradish

1/8 tsp. freshly ground black pepper

3/4 lb. bay scallops

1. Preheat the broiler to high.
2. Combine the ketchup, plum sauce, juice, horseradish and pepper in a small bowl.
3. Place the scallops in a baking pan.
4. Brush the scallops with a tablespoon of the sauce.
5. Place the pan in the refrigerator for at least 30 minutes prior to cooking.
6. When ready to cook, place in the broiler and broil about 3 minutes or until cooked through.
7. Drizzle with another tablespoon of the sauce prior to serving.

Enjoy!