Maryland Seafood Kabobs

Maryland Seafood Kabobs

Ingredients:

3/4 cup olive oil

1 tablespoon white wine vinegar

1 tablespoon fresh lime juice

Peel of 1 lime, grated

1 to 2 tablespoons finely chopped fresh mint

1 to 2 tablespoons finely chopped parsley

1 garlic clove, finely chopped

2 tablespoons freshly-grated ginger

1 1/4 pounds sea scallops

8 skewers

2 to 3 green or yellow bell peppers, cut into 1-inch pieces

32 cherry tomatoes

32 small mushrooms, stems removed

2 red onions, peeled and cut into 1-inch pieces


Directions:

In a large bowl whisk together 1/2 cup olive oil, vinegar, lime juice, lime peel, mint, parsley, garlic and ginger.

Add the shrimp and scallops and stir to coat. Cover and refrigerate for 2 to 3 hours. If using bamboo skewers, soak them in hot water to cover for 30 minutes.

Prepare a charcoal grill. Drain shrimp and scallops, reserving the marinade. Place the seafood on the skewers, alternating with the peppers, tomatoes, mushrooms and onion pieces.

Brush with the remaining 1/4 cup oil. Place on a hot grill and grill 3 to 5 minutes, until done, turning frequently and brushing with the reserved marinade.

Bacon Roasted Sea Scallops

Bacon Roasted Sea Scallops

Ingredients:

Scallops:

24 large sea scallops, rinsed, and muscle removed if necessary

8 slices bacon, each slice cut into thirds

Marinade:

1/4 cup  soy sauce

2 tablespoons dark brown sugar

2 tablespoons dry sherry

1 tablespoon Dijon mustard

1 tablespoon Asian sesame oil

2 teaspoons minced fresh ginger

1/8 teaspoon red pepper flakes

Salt to taste


Directions:

In a bowl, combine all the marinade ingredients. Add the scallops and stir to coat. Cover and marinate in the refrigerator for 30 minutes.

Heat the oven to 450 degrees F. Drain the scallops, reserving the marinade, and wrap each one in a piece of the bacon, securing it with a wooden pick.

Arrange the scallops on a rack in a shallow roasting pan and roast, turning frequently and basting with the reserved marinade, for 15 minutes, or until the bacon is crisp and the scallops are just cooked.

Serve immediately.