|EVERY FEW MINUTES|
|SCALLOP AND MUSHROOM BROCHETTES|
2 lb. (1 kg) sea scallops
1 lb. (500 g) lg. fresh cultivated (button) mushrooms
1/4 c. (2 fl. oz. - 60 ml) olive oil
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh tarragon or 1 tsp. dried tarragon
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 limes, cut into slices 1/4 inch (6 mm) thick
Remove and discard the small, flat muscle, or "foot, " usually attached to the side of each scallop. Remove and discard the stems from the mushrooms.
In a large bowl whisk together the oil, lemon juice, tarragon, garlic, salt and pepper. Add the scallops and mushrooms and toss to coat evenly. Cover and refrigerate for 30 minutes, tossing once or twice.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches (10-15 cm) above the fire. Remove the scallops and mushrooms from the marinade; reserve the marinade. Alternate the scallops and mushrooms with the lime slices on 4 or 6 skewers.
Arrange the skewers on the rack. Grill, turning frequently and brushing two or three times with the reserved marinade, until the scallops are just cooked through, 6-8 minutes. Serves 4-6.
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