Shrimp And Scallop Kabobs
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Creole mustard||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
|Sea scallops||1⁄4 Pound|
|Shrimp||1⁄4 Pound, peeled and deveined (Medium Size)|
|Frozen artichoke hearts||4 , thawed and halved|
|Ripe olives||4 , pitted|
Combine first 6 ingredients in a dish.
Add scallops, shrimp, and artichoke hearts to wine mixture; toss.
Cover and marinate in refrigerator 15 minutes.
Remove scallops, shrimp, and artichokes from marinade, reserving marinade; place marinade in a saucepan.
Bring to a boil over medium-high heat; boil 2 minutes.
Remove from heat; set aside.
Thread scallops, shrimp, artichokes, and olives alternately on 4 (10-inch) skewers.
Place kabobs on rack of a broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes or until scallops are opaque and shrimp are done, turning once and basting with reserved marinade.