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.

Ingredients

• 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
  

Directions
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.
Source:Fig