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Sep 02, 2014

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Skewered Soy Wasabi Scallops

Both Japanese and Mexican cuisines combine well with beer. The salty soy and spicy chili have a natural affinity that partners in Thai and Indonesian fare, too.

  • 1 pound of sea scallops
  • 1 whole red bell pepper
  • 1 whole green bell pepper
  • 1 whole Bermuda onion
  • 2 Portabella mushroom caps Wasabi Soy Sauce
  • 1/2 cup soy sauce
  • 2 Tablespoons of wasabi
  • Fresh, diced ginger to taste

    Rinse the scallops and let sit in a colander. Cut into wide julienne strips: green pepper, red pepper and onion. Cube the Portabella mushroom caps. Mix wasabi and soy sauce in a bowl. Dice ginger and mix in to taste. Skewer all veggies and scallops (should make six to eight skewers) and lay flat on a cooking sheet. Drizzle soy wasabi mix over each skewer and allow to marinate 30 minutes, flipping occasionally. Set grill or broiler to medium low and lay skewers across rack. Flip every few minutes, splash a little more soy to keep moist, and remove when scallops are just golden brown on the edges.

    (To be served with Trippel Belgian Ale, courtesy of Bryan Simpson from New Belgium Brewery in Fort Collins).
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