Grilled Scallop and Cherry Tomato Skewers
Prep Time
25 minutes + 30 minutes soak time for skewers
Number of Servings
4
Recipe Source
The Good Housekeeping Test Kitchen Grilling Cookbook ($29.95, Hearst Books, 2013)
Ingredients
- 8 (8 inch) bamboo skewers
- 16 large sea scallops (1 1⁄4 lb)
- 1 lemon
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 1⁄8 tsp salt
- 24 cherry tomatoes
Directions
- Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling over medium heat.
- 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.
- From lemon, grate 1 1⁄2 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.
- 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 are just opaque throughout.
Nutrition Info
188 Calories, 21 g Protein, 14.5 g Carbohydrates, 1 g Fiber, 340 mg Sodium. ★★ Vitamin B12.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Akshar Ayurveda Bitter Melon Capsules
Bitter Melon helps in glycemic control, balances blood sugar levels, boosts immunity, aids in digestion, helps in reducing high lipid levels, contains anti-microbial properties, supports joint health and flexibility, and supports skin health.