Categories: Fish- Seafood

Ingredients

• 20 fresh thick asparagus spears
• 40 sea scallops (about 1 1/2 lb.)
• 10 (6-inch) wooden skewers
• 1/4 cup herb-flavored olive oil
• Lemon wedges

Directions

1. Preheat grill to 350 to 400 degrees (medium-high) heat. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Thread scallops alternately with asparagus pieces onto each skewer. Brush with olive oil.
2. Grill kabobs, covered with grill lid, 2 1/2 minutes on each side or just until scallops are opaque. Sprinkle with salt to taste. Serve kabobs with lemon wedges.

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