Grilled Scallop Skewers


  • 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


  1. In a small bowl, whisk together lemon juice, basil, olive oil, mustard and capers.
  2. Remove 1/4 cup of dressing, cover and set aside in the refrigerator.
  3. String each skewer with a California Ripe Olive, cherry tomato, leek and scallop.
  4. Repeat pattern, finishing with one additional California Ripe Olive and cherry tomato.
  5. 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.
  6. 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.
Nutritional Analysis Per Serving:

Calories 228, Fat 8g, Cholesterol 38mg, Sodium 544mg, Carbohydrate 17, Protein 21g, Calories from fat 33%.