Shelly's Recipe

Scallops-On-A-Stick

Category: Kabobs/Kebobs/Skewers

8 10-in bamboo skewers
2 tbsp peanut oil
2 tbsp cream sherry
1 tsp dillweed and onion powder
1/2 tsp freshly ground white pepper
2 cloves of garlic, minced
1/8 tsp hot sauce
1 1/2 lbs sea scallops
12 red medium-ripe cherry tomatoes
12 yellow pear tomatoes

Soak bamboo skewers in water for 20 minutes prior to use; drain. Combine peanut oil, sherry, dill weed, onion powder, white pepper, garlic and hot sauce in bowl; mix well. Add scallops and tomatoes, mixing to coat. Drain, discarding marinade.

Thread scallops and tomatoes on skewers, alternating scallops and tomatoes of different colors. Grill kabobs over medium-hot coals for 3 minutes. Turn carefully, using spatula if necessary to assist turning. Grill for 2-3 minutes longer or until scallops are tender. Serves 4