Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
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)
Preparation
Step 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.
Step 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.
Step 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.
