Scallop And Fish Skewers With Tomato Salad - cooking recipe

Ingredients

1 lb white fish fillets, cut into 3/4 inch pieces
1 lb scallops, cleaned
3 tbsp finely chopped fresh basil leaves
1/4 cup red wine vinegar
2 tbsp olive oil
None None Tomato Salad
2 tbsp red wine vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1 tsp white sugar
3 None plum tomatoes, cut into 1/2 inch pieces
1/2 lb yellow tomatoes, halved
1/2 lb cherry tomatoes, halved
1/4 cup fresh basil leaves, torn

Preparation

Thread fish and scallops, alternately, onto 12 soaked bamboo skewers. Arrange in a large shallow dish and drizzle with chopped basil, vinegar and oil. Cook skewers, turning, on a heated, oiled griddle pan, or under broiler until cooked to your liking.
For the tomato salad, whisk together red wine vinegar, olive oil, mustard and sugar. Add tomatoes and torn basil. Toss to combine. Season to taste.
Serve skewers with tomato salad.