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Ingredients
- 20 fresh thick asparagus spears
- Package of grape or cherry tomatoes
- 40 sea scallops or 1 1/2#
- 10 6" wooden skewers
- 1/4 c herb-flavored olive oil
- Lemon Wedges
Preparation
Step 1
Preheat grill to 350-400. Snap off and discard tough ends of asparagus. Cut asparagus into 2" pieces Thread scallops alternately with asparagus pieces and tomatoes onto each skewer. Brush with olive oil.
Grill kabobs, covered with grill lid, 2 1/2 minutes on each side or just until scallops are opaque. Sprinkle with salt to taste. Serve kabobs with lemon wedges.