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In a medium bowl combine 6 tablespoons of the oil, vinegar, cumin, and salt and pepper to taste. Cover and store in refrigerator until chilled. Thread scallops on skewers; brush with remaining 2 tablespoons oil. Place skewers in center of cooking grate. Grill 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling time. Remove scallops from skewers; allow to cool. Add scallops, green onions, and tomato to chilled dressing; toss well. Serve on a bed of Bibb lettuce on individual plates. Makes 4 servings. Note: If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time. Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
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