GrilledSkewered Scallops and Apricots with Honey-Mustard Dressing

By akselden

Ingredients

• 1/2 cup olive oil'
• 1/4 cup honey mustard
• 1/4 cup fresh lemon juice
• 1/4 cup chives, chopped
• 6 fresh apricots, pitted, quartered
• 8 metal skewers
• 6 cups baby romaine salad mix
• 12 large sea scallops,
• side muscles trimmed, halved horizontally

Preparation

Step 1

Directions: Prepare barbecue to medium-high heat. Whisk oil, honey mustard, lemon juice and chives together in medium bowl to create dressing. Season with salt and pepper. Transfer 1/4 cup dressing to another medium bowl and set aside for salad. Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle skewers with salt and pepper. Grill until scallops are just opaque in
center, occasionally brushing with more dressing, about 3 minutes per side. Add lettuce to bowl With reserved dressing and toss to coat. Divide salad among 4 plates. Top each With scallop skewers; brush with any remaining dressing and serve.