Marinated Scallop Kabobs
|Sea scallops||1 Pound|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Chili sauce||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
1. Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. In medium-sized bowl, combine scallops with remaining ingredients except limes. Cover and refrigerate at least 2 hours, stirring mixture occasionally.
2. About 40 minutes before serving, prepare outdoor grill for barbecuing.
3. Meanwhile, cut each lime into 6 wedges. On 4 long skewers, alternately thread scallops and lime wedges, reserving marinade.
4. Place skewers on grill over low heat; cook 8 to 10 minutes, brushing frequently with reserved marinade and turning skewers often, until scallops turn opaque throughout.