Scallop and salmon brochettes

Ease of preparation: Easy
Yields: 4 servings

Ingredients

• 1 pound of sea scallops – (500grams)
• 1 pound of salmon – cut into 1 ¼ cubes – (500grams)
• 12 bamboo skewers, soaked in water
• Grapeseed or Vegetable oil for grill

Marinade:

• ¾ cup of dry white wine – (175ml)
• 1/3 cup of light vegetable oil – (75ml)
• 2 tablespoons of minced shallots – (30ml)
• 2 cloves of pressed garlic
• Juice from ½ a lemon
• ¼ teaspoon of salt – (1.25ml)
• 1 tablespoon of fresh chopped thyme – (15ml)

Directions

1. Combine all marinade ingredients in a ceramic or glass dish and mix well.
2. Rinse scallops and cubed salmon with cold water and blot them dry with paper towel. Submerge shellfish into marinade and let stand for 1 hour.
3. Preheat grill to a medium – high heat
4. Remove seafood from marinade and pat dry. Drain bamboo skewers and thread the scallops and salmon alternately onto skewers.
5. Gently oil your grill and place the brochettes on to preheated grill. Cook evenly for approximately 2 minutes per side or until desired doneness.
6. Serve and enjoy!