Sea Scallop And Artichoke Kabobs

Recipe Ingredients

6		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

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.

Source:
APPETIZERS ON THE GRILL by Barbara Grunes (c) 1992 Chicago Review Press

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