Scallop Skewers
Ingredients
8 (8-inch) bamboo skewers
1 lemon
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon garlic
pepper
24 cherry tomatoes
16 large sea scallops
Directions
Soak skewers in hot water at least 30 minutes. Prepare grill.
Meanwhile, from lemon, grate 1 1/2 teaspoons peel and squeeze 1 tablespoon juice. In small bowl, whisk lemon peel and juice, oil, Dijon, pepper and garlic until blended; set aside.
Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
Brush scallops and tomatoes with half of Dijon mixture; place on hot grill.
Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer.
Salmon Rosemary Skewers
Ingredients
2 teaspoons minced fresh rosemary
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon( freshly grated lemon zest
1 teaspoon lemon juice
pepper
1 pound center-cut salmon fillet, skinned and cut into 1-inch cubes
cherry tomatoes
Directions
Preheat grill to medium-high.
Combine rosemary, oil, garlic, lemon zest, lemon juice, and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
Oil the grill rack. Grill until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
