Grilled Scallop Kabobs with Herb Sauce

1/3 cup finely chopped watercress leaves or parsley
5 Tbsp Cains® Mayonnaise
2 Tbsp finely chopped scallion greens (2 scallions)
2 Tbsp fresh lemon juice
1 clove garlic, finely chopped
1 tsp grated lemon zest
Salt and freshly ground pepper to taste
1-1/2 lbs medium sea scallops (about 48)
Soak twelve (12) 6-inch bamboo skewers in water for 30 minutes. Preheat a grill or broiler. Prepare herb sauce; in a small bowl, stir together watercress or parsley, 4 Tbsp of the mayonnaise, scallions, 1 Tbsp of the lemon juice, garlic and lemon zest until creamy. Season with salt and pepper; set aside.

In another small bowl, whisk together the remaining 1 Tbsp mayonnaise and 1 Tbsp lemon juice. Thread 4 scallops on each skewer; brush with the mayonnaise-lemon mixture and sprinkly with salt and pepper.

Grill or broil the scallops until browned and opague in the center, 3-5 minutes per side. Serve with the prepared herb sauce. 
 
Makes 6 servings

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