Grilled Skewered Scallops and Apricots with Honey-Mustard Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 cup olive oil |
1/4 cup honey mustard |
1/4 cup fresh lemon juice |
1/4 cup chopped fresh chives |
6 fresh apricots, pitted, quartered |
12 large sea scallops, side muscles trimmed, halved horizontally |
6 cups baby romaine salad mix (about 3 1/2 ounces) |
Directions:
1. Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
2. Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
3. Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.
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