pat's Recipe

Scallop and Cherry Tomato Skewers

Category: Ka-Bobs

8 (8-inch) bamboo skewers
1 lemon
2 tablespoon(s) olive oil
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) salt
24 cherry tomatoes
16 large sea scallops

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Directions

Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium.
Meanwhile, from lemon, grate 1 1/2 teaspoons peel and squeeze 1 tablespoon juice. In small bowl, whisk lemon peel and juice, oil, Dijon, and 1/8 teaspoon salt until blended; set aside.
Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops just turn opaque throughout.

4 main dish servings