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Yield
Makes 4 to 6 servings
Photo: Jennifer Davick; Prop Styling: Buffy Hargett

How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: We tested with Benissimo Mediterranean Garlic Gourmet oil.

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