SUMMER SCALLOP KEBABS
We’re at the beach. And it’s beautiful. See?
3 tablespoons lemon juice
2 teaspoons freshly grated lemon zest
2 teaspoons extra-virgin olive oil
1 tablespoon fresh chive, finely chopped
salt and pepper to taste
1 1/4 pounds scallops
1 large bunch fresh basil
1 cup cherry tomatoes
3 medium summer squash, trimmed and sliced into 1” rounds
1. Heat grill to medium-high. In a small bowl, whisk together a marinade of lemon juice, lemon zest, oil, chives, and salt and pepper. Toss the scallops in the marinade and let the mixture rest for 10 minutes in the refrigerator.
2. Alternating ingredients, thread the scallops, basil, tomatoes, and squash onto skewers. You should have enough for 6-8 kebabs.
3. Cook the kebabs for 8 minutes or until the scallops are opaque in the center. Drizzle each one with a little more lemon juice and serve hot.