Marinated Scallop Kabobs Recipe
Ingredients
| Sea scallops | 1 pound | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Chili Sauce | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Limes | 2 Large |
Directions
1. Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. In medium-sized bowl, combine scallops with remaining ingredients except limes. Cover and refrigerate at least 2 hours, stirring mixture occasionally.
2. About 40 minutes before serving, prepare outdoor grill for barbecuing.
3. Meanwhile, cut each lime into 6 wedges. On 4 long skewers, alternately thread scallops and lime wedges, reserving marinade.
4. Place skewers on grill over low heat; cook 8 to 10 minutes, brushing frequently with reserved marinade and turning skewers often, until scallops turn opaque throughout.
2. About 40 minutes before serving, prepare outdoor grill for barbecuing.
3. Meanwhile, cut each lime into 6 wedges. On 4 long skewers, alternately thread scallops and lime wedges, reserving marinade.
4. Place skewers on grill over low heat; cook 8 to 10 minutes, brushing frequently with reserved marinade and turning skewers often, until scallops turn opaque throughout.
Chef
