Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Scallop-and-Fig Kebabs




Source of Recipe


MOM
3 tablespoons orange marmalade
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
1/2 teaspoon ground red pepper
1 large garlic clove, chopped
16 sea scallops (about 12 ounces)
8 dried figs (about 5 ounces)
2 lemons, quartered
1 teaspoon olive oil




Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator for 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers.

Preheat grill.

Coat a grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.