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Ingredients
- 20 fresh thick asparagus spears
- 40 sea scallops (about 1 1/2 lb.)
- 10 (6-inch) wooden skewers
- 1/4 cup herb-flavored olive oil
- Lemon wedges
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat grill to 350° to 400° (medium-high) heat. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Thread scallops alternately with asparagus pieces onto each skewer. Brush with olive oil.
2. 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.
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