Ingredients
Marinade:
4 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
salt and pepper to taste
12-16 large sea scallops
8 (12-inch) bamboo skewers soaked in water 15 minutes
2 small zucchini, cut into 1-inch rounds
1 green bell pepper, cut into 1-inch squares
16 cherry tomatoes
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Whisk together marinade ingredients. Heat grill. Meanwhile add scallops to marinade and let sit for 10 minutes. Remove scallops and transfer marinade to a small saucepan. Bring marinade to a boil. Remove from heat. Use to baste scallops and vegetables during grilling.
*Hold two skewers parallel with one another. Thread 3-4 scallops onto each set, making sure that both skewers pierce each scallop. Alternate the scallops with zucchini rounds, pepper squares and cherry tomatoes. Brush with marinade and grill, basting and turning until scallops are cooked through, about 4 minutes on each side.
*Using two skewers keeps scallops from spinning around when you turn them over.
Serves: 4
*Hold two skewers parallel with one another. Thread 3-4 scallops onto each set, making sure that both skewers pierce each scallop. Alternate the scallops with zucchini rounds, pepper squares and cherry tomatoes. Brush with marinade and grill, basting and turning until scallops are cooked through, about 4 minutes on each side.
*Using two skewers keeps scallops from spinning around when you turn them over.
Serves: 4
