Scallop and Hot Italian Sausage Kabobs
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Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new recipes to the big cities across the land.
ingredients
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serves: 4
4 links hot Italian sausage (about 3/4 pound)
1 medium red onion
2 tablespoons extra virgin olive oil, divided
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
16 large sea scallops (about 1 pound)
Nutrition Facts
Scallop and Hot Italian Sausage Kabobs
Servings Per Recipe: 4
Amount per Serving
Calories: 3017
- Total Fat: 149.8 g
- Saturated Fat: 48.6 g
- Trans Fat: 0 g
- Cholesterol: 1003.3 mg
- Sodium: 3874.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.5 g
- Sugars: 1.2 g
- Protein: 383.5 g
preparation
1. Use a fork to pierce the sausages in several places and put them in a large skillet. Cut the onion in quarters through the stem end. Cut each quarter in half crosswise. Add the onions to the skillet along with 1 tablespoon of the oil and 1/4 cup of water. Bring the water to a boil over high heat. Lower the heat to medium and cook until the water has evaporated and the juices from the sausages are browning in the skillet, 10 to 12 minutes, turning the sausages and onions occasionally. Remove the sausages and onions. Add the vinegar to the skillet and stir to scrape up the brown bits. Pour the brown bits and vinegar into a medium bowl. Add the remaining 1 tablespoon of oil, the oregano, salt, and pepper.
2. Rinse the scallops and pat dry. Remove the small, tough side muscle from any scallops that still have it. Add the scallops to the vinegar mixture and toss to coat. Cut the sausages into 1-inch pieces. Thread the scallops and sausages through their sides onto skewers, alternating them with pieces of onion.
3. Grill the kabobs over Direct Medium heat until the scallops and sausages are browned and cooked through, 4 to 6 minutes, turning once. Serve warm.
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