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Grilled Scallop Skewers
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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1/4 c. lemon juice
2 Tbsp. chopped basil
1 Tbsp. Extra virgin olive oil
1 tsp. Dijon mustard
1 tsp. chopped capers
2 dozen California Ripe Olives, whole
2 dozen cherry tomatoes
6 oz. leeks, washed*, cut into 16 - 1/2-inch discs and blanched
(onion may substituted if desired)
16 medium sized sea scallops (approximately 1lb.)
-salt and pepper to taste
8 12-in.wooden skewers, soaked in warm water
What to do:
1. In a small bowl, whisk together lemon juice, basil, olive oil, mustard and capers. Remove 1/4 c. of dressing, cover and set aside in the refrigerator.
2. String each skewer with a California Ripe Olive, cherry tomato, leek and scallop. Repeat pattern, finishing with one additional California Ripe Olive and cherry tomato.
3. Brush with remaining lemon marinade, season with salt and pepper to taste and grill over a medium-high heat for 2-3 min. on each side until slightly charred.
4. Transfer cooked skewers onto a clean plate and drizzle with reserved lemon dressing. Serves 4.

*To wash leeks, slice off dark green portion and root end of leeks and discard. Using the tip of a knife, slice vertically (halfway through) to the center of the remaining light greenish white portion to expose inner layers, while keeping intact. Place under cold running water to remove dirt. .
Serve with:
Fresh Fruit Salad and French bread
Nutritional information:
Calories: 228;   Calories From Fat: 72;   Total Fat: 8g;   Cholesterol: 38mg;   Total Carbs: 17g;   Protein: 21g;   Sodium: 544mg;  
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