Ingredients
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5 medium scallions
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6 tablespoons low sodium soy sauce
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3 teaspoons wasabi powder
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1 tablespoon honey
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16 large fresh shrimp, peeled and deveined
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1 lb sea scallops (about 16 scallops)
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1 large red bell pepper, cut into 16 chunks
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cooking spray (4 sprays)
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1 1/2 teaspoons fresh gingerroot, grated
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8 medium cremini mushroom caps, halved
Instructions
- Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
- In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
- Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
- Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
- Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.