SAVORY SCALLOP KABOBS
It’s SUMMERTIME ... and we’re “down the shore” in South Jersey where seafood is fresh and plentiful. Today, Simple-Scallop-Kabobs. So get that charcoal grill lit or push the buttin on that gasser and let’s get cooking!
Gather up ur stuff .. we’re gonna use scallops, mushrooms, midget tomatoes (can I call them “midgets”?) , green peppers and onions. And yes, SCALLOPS.
Cut everything into manageable size pieces, maybe 1” square etc. and load them onto your skewers ... iin whatever sequence you desire. I did PEPPER-SCALLOP-ONION-TOMATO- AND REPEAT until all the skewers are done.
Then brush on EVOO and sprinkle on ur favorite seasoning. We’re using Tasty Licks “Serious Salmon” seasoning and a little Ole Bay.
Lube up the cast iron grate of your grill so the food won’t stick and put the kabobs on there directy over the fire, close that lid son .
After about 5 minutes, open the lid and “turn over” the skewers ... Use a long set of tongs or you’ll get your arm-hairs burned off .... and keep doing this every few minutes until all sides are well-grilled and the scallops are opaque all the way through.
When they’re done on all sides, etc. Remove frrom the heat.
Serve by putting a full kabob on each guest’s plate and if you have time, cook up some rice and put a pile on the plate, then the kabob on top of that for a even nicer presentation. HAPPY GRILLIN from the SmokinGuitarPlayer.
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