Recipe information
Yield
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)
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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.