10 minutes to 1 hour
4 - 6 servings
3/4 pound Atlantic Salmon, skinned, cut in 1 1/4-inch cubes
3/4 pound Sea Scallops
3/4 cup dry white wine
1/4 cup lemon juice
1/4 cup olive oil
1 small shallot, finely chopped
1 clove garlic, crushed
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
12 bamboo skewers, soaked in water
1 tablespoon soy sauce
2 teaspoon corn starch
Combine the wine, lemon juice, oil, shallot, garlic, parsley and salt in a large sealable plastic bag. Close tightly and shake well to combine marinade. Add seafood and seal bag tightly. Refrigerate 10 minutes to one hour.
Meanwhile, soak bamboo skewers to prevent charring while grilling. Thread seafood on skewers, alternating scallops and salmon cubes. Reserve the marinade to make sauce.
Grill kabobs over Medium heat, with lid closed for 8 to 10 minutes, turning every 2 to 3 minutes.
Heat marinade in a saucepan. Boil for 2 minutes, stirring often. Blend soy sauce and cornstarch until smooth. Add to sauce while stirring. Simmer for 2 minutes or until sauce thickens.
No Nutritional Information Available
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