1-1/2 lbs. sea scallops 3 cups cherry tomatoes 3 Tablespoons fresh lemon juice 1-1/2 teaspoon curry powder 1 teaspoon kosher salt Dash of cayenne pepper 2 Tablespoons olive oil
If using wooden skewers, soak for at least 30 minutes in water before grilling. Thread scallops and tomatoes onto skewers. In a small bowl, combine lemon juice, curry powder, salt and cayenne. Gradually whisk in oil and brush mixture all over scallops and tomatoes. Grill over medium-hot fire, basting with marinade until scallops are browned on outside and opaque on inside. Serve immediately.