Sea Scallop And Artichoke Kabobs Recipe - Cooking Index
Scallops and artichokes are a sensational combination.
Cuisine: Australian6 | Bamboo skewers | |
Garlic Marinade | ||
1/2 cup | 118ml | Olive oil or canola oil |
3 tablespoons | 45ml | Freshly squeezed lime juice |
3 | Garlic cloves - minced | |
1 | Scallion - minced | |
1/4 teaspoon | 1.3ml | Freshly ground white pepper |
1/4 teaspoon | 1.3ml | Dried oregano |
Kabobs | ||
18 | Sea scallops | |
12 | Canned artichoke hearts - drained | |
6 | Cherry tomatoes | |
6 | Pitted black olives | |
Olive oil or canola oil - for brushing grill |
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.
Source:
APPETIZERS ON THE GRILL by Barbara Grunes (c) 1992 Chicago Review Press
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.