Grilled Scallop Skewers - California Ripe Olives
Grilled Scallop Skewers with California Ripe Olives, cherry tomatoes, and leeks—marinated in lemon and basil, lightly grilled for a delicious, charred treat.
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Cooking tools:
- Grill
- Skewer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Plate
- Refrigerator
Ingredients
- 1/4 cup lemon juice
- 2 tablespoons chopped basil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped capers
- 16 California Black Ripe Olives, whole
- 16 cherry tomatoes
- 6 ounces leeks, washed*, cut into 16—1/2-inch discs and blanched
- 16 medium sea scallops, (approx. 1lb.)
- Salt
- pepper
- 8 12-inch wooden skewers, soaked in warm water
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