Serves: 4
Total Calories: 439
In a medium bowl, stir soy sauce, oil, brown sugar, dry mustard, ginger and garlic. Transfer to a plastic bag.
Rinse scallops and pat dry. Cut beef into 1 1/2 inch pieces. Place scallops and beef in bag with marinade seal bag. Marinate for 1 hour at room temperature, rotating bag several times.
To assemble kabobs, thread scallops onto two skewers and beef onto two additional skewers.
Spray cold grate with non-stick cooking spray or brush with oil. Place scallop and beef kabobs on grill about 4 inches above medium-hot coals. Turning and basting with marinade frequently, cook scallop kabobs for 10 to 12 minutes. Turning and basting with marinade frequently, cook beef kabobs for 8 to 10 minutes for rare or 10 to 12 minutes for medium.
To serve, push scallops and beef off skewers onto plates with a fork.
This Teriyaki Surf And Turf Kabobs recipe is from the Outdoor Dining And Grilling Cookbook. Download this Cookbook today.
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