Salads

The sunny-day citrus marinade brightens up sweet scallop-and-tomato skewers. Serve with steamed basmati rice or whole grain pilaf. Or serve on top of crisp greens, orange slices and avocado for a light entrée.

Makes 4 servings

1 pint SUNSET® One Sweet™ Tomato
6 green onions
12 large sea scallops, patted dry
4 metal skewers or 10" heavy wood skewers soaked in water

Marinade
6 Tbsp fresh lemon juice
4 tsp finely minced lemon zest
2 Tbsp finely minced ginger and/or garlic
1/4 cup orange marmalade (warm in microwave if too stiff)
1 tsp coarse black pepper
6 Tbsp olive oil

Salt to taste
Garnish: lemon wedges and green onion slivers

Trim white end of green onions and cut each into two 2–3" pieces. Cut the remaining green part into thin slivers and reserve for garnish.

Thread onto a skewer in the following order: tomato, scallop, white part of green onion. Repeat 2 more times, then finish with one more tomato. Lay skewer in a 9-x-13" baking dish. Repeat with remaining skewers.

In a small bowl whisk together the marinade ingredients. Drizzle half of marinade over skewers, reserving the remainder, and turn skewers over to coat in marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours) before grilling.

Preheat grill to medium-high. Discard used marinade and season each skewer with salt to taste. Grill until scallops are just cooked, about 2 to 4 minutes per side. Drizzle finished skewers with reserved marinade then garnish with green onion slivers and lemon wedges.

Chef’s Note: You can also sear the scallop skewers over high heat in a large non-stick skillet with a little olive oil, cooking on each side for about 3 minutes.