Scallop Kabobs with Grapefruit & Oranges

Makes 4 Servings

Ingredients

• 2 small red grapefruit
• 2 oranges
• 3 tablespoons olive oil
• 2 ½ teaspoons snipped fresh tarragon
• 1 pound sea scallops
• 8 wooden skewers, soaked in water for at least 30 minutes

Directions

1. Finely tear the peel from one orange until you have 1 tablespoon then set the torn pieces aside. Cut one grapefruit and one orange in half; from each, squeeze 3 tablespoons of juice then set juice aside. Cut remaining (unpeeled) grapefruit and orange into wedges then set aside.
2. Stir together the finely torn orange peel, juices, oil, and tarragon in a medium bowl. If scallops are large, cut in half. Place scallops in bowl with the citrus-tarragon mixture; stir to coat. Cover bowl and let stand 10 minutes; drain, reserving marinade.
3. Preheat an indoor grill to high. Holding 2 ½-inch wooden skewers together, alternately thread scallops, grapefruit wedges, and orange wedges onto skewers. Repeat process, using 6 more skewers and the remaining scallops and citrus wedges.
4. If using a covered grill, close lid. Grill until scallops are opaque, about 4-7 minutes, brushing once with reserved marinade. Note: If using an uncovered grill, allow 8 to 10 minutes, turning once.