Yield
6 servings (serving size: 1 kebab and about 2 tablespoons raisin compote)

Dry sherry can replace the cream sherry, but the dish won't be as sweet. Make sure that your grill rack is clean and well-coated with cooking spray, because scallops are delicate and can stick and tear very easily. For a subtle rosemary flavor, try threading the scallops on large, sturdy rosemary sprigs.

How to Make It

Step 1

Combine first 5 ingredients in a large shallow dish; cover and marinate in refrigerator 20 minutes.

Step 2

Cook pine nuts in a large skillet over medium-high heat 1 minute or until lightly browned, stirring frequently. Remove pine nuts from pan. Add sherry and raisins to pan. Bring to a boil; cook 8 minutes or until the raisins are plump and sherry is slightly syrupy. Remove from heat; stir in pine nuts.

Step 3

Prepare grill.

Step 4

Remove scallops from dish, and discard marinade. Thread the scallops onto 6 (12-inch) skewers. Place the skewers on a grill rack coated with cooking spray. Grill 2 minutes on each side or until done. Serve with the raisin compote.

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