Scallop and Cherry Tomato Skewers

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2 people

Categories: Fish, Gluten-Free

Ingredients

  • 4 (8-inch) bamboo skewers
  • 1/2 lemon
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) Dijon mustard
  • 1/16 teaspoon(s) salt
  • 12 cherry tomatoes
  • 8 large sea scallops

Directions

  1. Soak skewers in hot water at least 30 minutes.

  2. Prepare outdoor grill for direct grilling on medium.

  3. Meanwhile, from lemon, grate 1 1/2 teaspoons peel and squeeze 1 tablespoon juice.

  4. In small bowl, whisk lemon peel and juice, oil, Dijon, and 1/8 teaspoon salt until blended; set aside.

  5. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.

  6. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times.

  7. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops just turn opaque throughout

Email to a friend | Print this recipe | Back