- 10 mins
- 20 mins
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Ingredients
- 20 fresh thick asparagus spears
- 40 sea scallops (about 1 1/2 lbs)
- 10 wooden skewers - 6 inches long
- 1/4 herb-flavored olive oil (Benissimo Mediterranean Garlic Gourmet Oil)
- lemon wedges
Preparation
Step 1
Preheat grill to 350 - 400 degrees (medium high). Snap off and discard tough asparagus ends. Cut asparagus into 2 inch pieces. Thread scallops alternately with asparagus pieces onto each skewer. Brush with olive oil.
Grill kabobs, covered with grill id, 2 1/2 minutes on each side or just until scallops are opaque. Sprinkle with salt to taste. Serve kabobs with lemon wedges.