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Honey Mustard Scallop Kabobs Recipe

by CookEatShare Cookbook

Ingredients

1/4 c. dry wine 1 tbsp. honey 2 teaspoon Dijon-style mustard 24 sea scallops (about 1 lb.)

24 cherry tomatoes (qt) 2 med. peppers, cut into 24 cubes 12 mushrooms, halved (about 6 ounce.)

Directions

1. In small bowl, combine wine, honey and mustard. Add in scallops, toss to coat well. Cover and chill 1 hour. Drain scallops, reserve marinade. Preheat broiler. On 4 (14 inch) skewers, alternately thread scallops, cherry tomatoes, peppers and mushrooms.
2. Broil 3 inches from heat source, about 8 min, basting with reserved marinade and turn occasionally.

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