Grilled Scallop and Cherry Tomato Skewers

Dairy-free, gluten-free & nut-free

Reprinted with permission from The Good Housekeeping Test Kitchen Grilling Cookbook © 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

25 minutes prep time + 30 minutes soak time for skewers | Serves 4

What You Need

  • 8 (8-inch) bamboo skewers
  • 16 large sea scallops (11/4 lb)
  • 1 lemon
  • 2 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • 1/8 tsp salt
  • 24 cherry tomatoes

 

What You Do

  1. Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling over medium heat.
  2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops well to remove sand from crevices and pat dry with paper towels.
  3. From lemon, grate 11/2 teaspoons of peel and squeeze 1 tablespoon of juice. In a small bowl, whisk lemon peel and juice, oil, Dijon, and salt until blended. Set aside.
  4. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
  5. 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 are just opaque throughout.

Per serving: 188 Calories, 21 g Protein, 14.5 g Carbohydrates, 1 g Fiber, 340 mg Sodium. Good source of Vitamin B12.