SCALLOP

AND CHERRY TOMATO SKEWERS

TOTAL TIME 25 minutes · MAKES 4 main-dish servings

8 (8-inch) wooden skewers

1 lemon
2 tablespoons olive oil

2 tablespoons Dijon mustard

teaspoon salt

24 cherry tomatoes
16 large sea scallops (1¼ pounds)

EACH SERVING
About 215 calories, 25g protein, 9g carbohydrate, 9g total fat (1g saturated),
1g fiber, 47mg cholesterol, 355mg sodium

Keep a close eye on the scallops as they cook. Remove from grill as soon as
they’re opaque all the way through or they’ll become rubbery.

1 Soak skewers in hot water at least 20 minutes.

2 Meanwhile, from lemon, grate 1½ teaspoons peel and squeeze 1 tablespoon
juice. In small bowl, whisk lemon peel and juice, oil, mustard, and salt until
blended; set aside.
3 Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and
ending with tomatoes.
4 Prepare outdoor grill for direct grilling over medium heat.
5 Brush scallops and tomatoes with half of mustard mixture; place on hot grill
rack. Cook 7 to 9 minutes, turning several times. Brush with remaining mustard
mixture and cook until scallops just turn opaque throughout, about 5 minutes
longer.

POTLUCK PREP Transport threaded skewers, ready for the grill, in a cooler in
a zip-tight plastic bag and the mustard glaze in a small airtight container.