Category: Marinades


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INGREDIENTS:

3/4 cup maple syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
1/4 c Hoisin Sauce
24 large sea scallops,
12 slices smoked bacon, halved
12 toothpicks
DIRECTIONS:
1. Stir together maple syrup, soy sauce, Hoisin Sauce and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
2. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Add marinade sauce to each scallop then put in oven.
5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
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Pork Tenderloin Marinade
1/4 C. olive oil
3 T. soy sauce
1 T. Worcestershire sauce
1 t. ginger (I’ve used both fresh and powdered)
3-4 cloves crushed garlic
1/4 C. brown sugar
3 T. Dijon mustard
1/4 C. Jack Daniels

Combine all ingredients in a bowl and mix well.  Then pour into a ziplock bag or a tupperware or whatever, and marinate over night or at least 8 hours for the “full” flavor.  Then grill on a medium/high heat for about 35-40 mins….turning frequently to avoid burning.  Let rest for 5 mins before slicing and then, VOILA….it will melt in your mouth!!!!

½ c peanut oil

¼ c hoisin sauce

¼ c soy sauce

½ c rice vinegar

¼ c dry sherry

½ tsp hot chili oil

Dash of dark sesame oil

2 whole scallions, minced

1 TBS minced garlic (from jar)

2-3 TBS fresh ginger, minced (it gives it a great kick)

Put it all in a bowl, mix well.  Marinate chicken, flank steak, pork, or beef overnight in the refrigerator in a gallon size zip lock bag.

Use the marinade to baste the food while cooking

This is a wonderful marinade

Let me know!!!

** Thank you Kelly McCune and her Grill Book***