Scallop and Hot Italian Sausage Kabobs Recipe - eRecipe.com

By carabara14

Ingredients

• 4 links hot Italian sausage (about 3/4 pound)
• 1 medium red onion
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons white wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 16 large sea scallops (about 1 pound)

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from erecipe.com

Preparation

Step 1

Use a fork to pierce the sausages in several places and put them in a large skillet. Cut the onion in quarters through the stem end. Cut each quarter in half crosswise. Add the onions to the skillet along with 1 tablespoon of the oil and 1/4 cup of water. Bring the water to a boil over high heat. Lower the heat to medium and cook until the water has evaporated and the juices from the sausages are browning in the skillet, 10 to 12 minutes, turning the sausages and onions occasionally. Remove the sausages and onions. Add the vinegar to the skillet and stir to scrape up the brown bits. Pour the brown bits and vinegar into a medium bowl. Add the remaining 1 tablespoon of oil, the oregano, salt, and pepper.

Rinse the scallops and pat dry. Remove the small, tough side muscle from any scallops that still have it. Add the scallops to the vinegar mixture and toss to coat. Cut the sausages into 1-inch pieces. Thread the scallops and sausages through their sides onto skewers, alternating them with pieces of onion.

Grill the kabobs over Direct Medium heat until the scallops and sausages are browned and cooked through, 4 to 6 minutes, turning once. Serve warm.