Grilled Scallop Skewers
Serves 4
Ingredients
- 1/4 cup lemon juice
- 2 tablespoons chopped basil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped capers
- 2 cups California Black Ripe Olives, whole
- 2 pints cherry tomatoes
- 6 ounces Leeks, washed*, cut into 16—1/2-inch discs and blanched
- 16 medium sea scallops, (appx 1lb.)
- Salt and pepper to taste
- 8 12-inch wooden skewers, soaked in warm water
Directions
- In a small bowl, whisk together lemon juice, basil, olive oil, mustard and capers.
- Remove 1/4 cup of dressing, cover and set aside in the refrigerator.
- 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.
- Brush with remaining lemon marinade, season with salt and pepper to taste and grill over a medium-high heat for 2-3 minutes on each side until slightly charred.
- Transfer cooked skewers onto a clean plate and drizzle with reserved lemon dressing.*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.
