Tuesday, August 26, 2008

Scallop & Fig Kebabs

Sea Scallops and fruit go surprisingly well together. The sweet delicate nature of the sea scallop is perfectly complimented by the other ingredients in this recipe. Makes a fantastic appetizer for any back yard get together.

  • 3 tablespoons orange marmalade
  • 1/4 cup chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon ground red pepper
  • 1 large garlic clove, chopped
  • 16 dry Maine sea scallops
  • 8 dried figs (about 5 ounces)
  • 2 lemons, quartered
  • 1 teaspoon olive oil

Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator for 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers. Preheat grill. Coat a grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.

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