We actually did get pleasure from these grilled sea scallop kabobs! Marinated with two of my favorite elements, Aleppo pepper and sumac, they have been fairly interesting. The scallops got here off the grill with excellent doneness and have been fabulous on the plate! I will likely be making them once more.
The extras have been fairly interesting, too. Nevertheless, they appeared to masks the scallop flavour. So, whereas scrumptious and an exquisite dip, the sauce appeared a bit overwhelming, and I really feel it needs to be utilized in moderation. I might additionally suggest utilizing a fraction of the quantity of herbs known as for. For me, that meant about one or two teaspoons of the mixed mix.
I made Surf ‘n’ Surf, scallops and deep-fried breaded calamari, serving that with a easy wild and brown rice pilaf. We had a glass of Sauvignon Blanc to accompany.
