Grilled Skewered Scallops and Apricots with Honey-Mustard Dressing Recipe

Grilled Skewered Scallops and Apricots with Honey-Mustard Dressing Recipe

  • 1/2 cup olive oil
  • 1/4 cup honey mustard
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh chives
  • 6 fresh apricots, pitted, quartered
  • 12 large sea scallops, side muscles trimmed, halved horizontally
  • 8 metal skewers
  • 6 cups baby romaine salad mix (about 3 1/2 ounces)
  1. Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
  2. Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
  3. Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.
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