SEA SCALLOP AND ARTICHOKE KABOBS

6 bamboo skewers
FOR THE GARLIC MARINADE:
1/2 cup olive oil or canola oil
3 tbsp freshly squeezed lime juice
3 garlic cloves; minced
1 scallion; minced
1/4 tsp freshly ground white pepper
1/4 tsp dried oregano
FOR THE KABOBS:
18 sea scallops
12 canned artichoke hearts, drained
6 cherry tomatoes
6 pitted black olives
olive oil or canola oil (for brushing grill)

Soak wooden skewers in water to cover for 15 minutes before using.

Combine marinade ingredients in a large self-sealing plastic bag. Add scallops and seal bag securely. Turn bag over so that all scallops are soaked in marinade. Marinate scallops in refrigerator for 2 hours, turning bag once or twice.

WHEN READY TO COOK:
Prepare the grill, and when the coals are hot, drain scallops, reserving marinade as a brushing sauce. Thread skewers, alternating scallops with artichokes and ending with a tomato and an olive.

Place kabob on grill rack, brushed with oil, about 4 to 6 inches from heat source. Brush kabobs with reserved marinade. Grill for 3 to 4 minutes on each side or until scallops are opaque. Remove kabobs and set on individual plates. Serve hot.

Servings: 6
Adapted from Source: Appetizers on the Grill: Innovative Hors D'Oeuvres, Pizzas, Gourmet Sandwiches, and Light Entrees by Barbara Grunes