Skewered Scallops and Artichoke Hearts

By akselden

Ingredients

• 2 1/2 to 3 dozen sea scallops
• 6 large artichoke hearts, cut into quarters or marinated artichoke hearts, drained (reserve oil)
• 4 medium sized zucchini, cut 1/2 inch rounds
• 1/4 cup olive oil or reserved oil from marinated artichoke hearts
• 1 lime
• Tomato salsa, optional

Preparation

Step 1

Soak 8 wooden skewers in hot water for about 20 minutes. Thread food on skewers, alternating scallops, zucchini and artichoke hearts. (On each skewer you should have approximately 4 scallops, 3 artichoke heart quarters and 5 zucchini rounds) Brush with oil and squeeze lime carefully to grill all sides evenly for 5-7 minutes, or until scallops are opaque. Serve with tomato salsa, if desired.