Ingredients Jump to Instructions ↓

  1. 6 Bamboo skewers Garlic Marinade

  2. 1/2 cup 118ml Olive oil or canola oil

  3. 3 tablespoons 45ml Freshly squeezed lime juice

  4. 3 Garlic cloves - minced

  5. 1 Scallion - minced

  6. 1/4 teaspoon 1 1/3ml Freshly ground white pepper

  7. 1/4 teaspoon 1 1/3ml Dried oregano Kabobs

  8. 18 Sea scallops

  9. 12 Canned artichoke hearts - drained

  10. 6 Cherry tomatoes

  11. 6 Pitted black olives Olive oil or canola oil - for brushing grill

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak six bamboo skewers in cold water for 15 minutes; drain. Combine marinade ingredients in a bowl. Pour mixture into a large self-sealing plastic bag. Add scallops and seal bag securely. Turn bag over so that all scallops are soaked in marinade. Marinate scallops in refrigerator for 2 hours, turning bag once or twice. Prepare the grill, and when the coals are hot, drain scallops, reserving marinade as a brushing sauce. Thread skewers, alternating scallops with artichokes and ending with a tomato and an olive. Place kabob on grill rack, brushed with oil, about 4 to 6 inches from heat source. Brush kabobs with reserved marinade. Grill for 3 to 4 minutes on each side or until scallops are opaque. Remove kabobs and set on individual plates. Serve hot.


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