Grilled Scallops and Anaheim Pepper Skewers/Kabobs

Grilled Scallops and Anaheim Pepper Skewers/Kabobs

What a fun combination! We love scallops on the grill, but on kabobs, they are so much fun. The trick is to find complimentary foods to grill them with that not only provide satisfying flavors, but allow for a colorful presentation as well. In this recipe, we chose potatoes seasoned with chili powder for their distinctive color and flavor, along with the mild Anaheim pepper. The results were delicious.

Ingredients

• 2 large white potatoes
• 10 1-inch large scallops, thawed
• 5 Anaheim peppers, stemmed, seeded, and sliced into 1 inch chunks
• 1/4 cup olive oil
• 1/2 cup white wine
• Chili powder to taste (we used achiote molido, or ground anato seeds)

Cooking Directions

1. Slice potates into thick slices and add to a large bowl with olive oil. Sprinkle with chili powder and mix well. Marinate about 1 hour.
2. To a separate bowl, add scallops with white wine and sprinkle with chili powder. Mix well, cover, and refrigerate 1 hour.
3. Preheat grill to medium heat.
4. Add potatoes over the rack and grill about 20 minutes, or until potatoes just begin to become tender. Do not overcook or they will fall apart when you skewer them.
5. With 2 skewers, pierce your ingredients in order of potatoe slices, scallops, then pepper slices. See the photo below.
6. Grill over indirect heat 10-12 minutes, or until scallops are cooked through. Do not overcook or scallops may become tough.
7. Serve!

NOTE: You can serve this with a sweet barbecue sauce, but it is tasty on its own.