We really did enjoy these grilled sea scallop kabobs! Marinated with two of my favourite ingredients, Aleppo pepper and sumac, they were quite appealing. The scallops came off the grill with perfect doneness and were fabulous on the plate! I will be making them again.
The extras were quite appealing, too. However, they seemed to mask the scallop flavour. So, while delicious and a wonderful dip, the sauce seemed a bit overwhelming, and I feel it should be used in moderation. I would also recommend using a fraction of the amount of herbs called for. For me, that meant about one or two teaspoons of the combined blend.
I made Surf ‘n’ Surf, scallops and deep-fried breaded calamari, serving that with a simple wild and brown rice pilaf. We had a glass of Sauvignon Blanc to accompany.