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Scallops with Raspberry & Ginger & Jalepeno Sauce
- 1/4 cup raspberry syrup
- 1 teaspoon minced ginger
- 1 minced jalapeno pepper
- 1/2 teaspoon orange peels
- 4 teaspoons honey
- 6 teaspoons sherry
- 1 teaspoon sesame oil
- 1/4 teaspoon ground pepper
Cut large squares of vegetables (i.e. red pepper, zucchini, etc.)
into 1.5 x 1.5 inches.
Marinate scallops and vegetables in sauce for 1/2 hour, and then
wrap scallops in a slice of turkey bacon or 1/2 slice of lean
Place Scallops, cut pieces of Red Pepper, and Zucchini into a
skewer. Barbecue on a grill is best, but you may broil as well.
- Serve with rice.
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