Photo: Jennifer Davick; Prop Styling: Buffy Hargett
20 fresh thick asparagus spears
40 sea scallops (about 1 1/2 lb.)
10 (6-inch) wooden skewers
1/4 cup herb-flavored olive oil
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Thread scallops alternately with asparagus pieces onto each skewer. Brush with olive oil.
Grill kabobs, covered with grill lid, 2 1/2 minutes on each side or just until scallops are opaque. Sprinkle with salt to taste. Serve kabobs with lemon wedges.
Note: We tested with Benissimo Mediterranean Garlic Gourmet oil.