Categories: Fish, Gluten-Free

Ingredients

• 4 (8-inch) bamboo skewers
• 1/2 lemon
• 1 tablespoon(s) olive oil
• 1 tablespoon(s) Dijon mustard
• 1/16 teaspoon(s) salt
• 12 cherry tomatoes
• 8 large sea scallops

Directions

1. Soak skewers in hot water at least 30 minutes.

2. Prepare outdoor grill for direct grilling on medium.

3. Meanwhile, from lemon, grate 1 1/2 teaspoons peel and squeeze 1 tablespoon juice.

4. In small bowl, whisk lemon peel and juice, oil, Dijon, and 1/8 teaspoon salt until blended; set aside.

5. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.

6. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times.

7. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops just turn opaque throughout

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