Instructions: Soak six bamboo skewers in cold water for 15 minutes; drain.

Combine marinade ingredients in a bowl. Pour mixture into a large self-sealing plastic bag. Add scallops and seal bag securely. Turn bag over so that all scallops are soaked in marinade. Marinate scallops in refrigerator for 2 hours, turning bag once or twice.

Prepare the grill, and when the coals are hot, drain scallops, reserving marinade as a brushing sauce. Thread skewers, alternating scallops with artichokes and ending with a tomato and an olive. Place kabob on grill rack, brushed with oil, about 4 to 6 inches from heat source. Brush kabobs with reserved marinade. Grill for 3 to 4 minutes on each side or until scallops are opaque. Remove kabobs and set on individual plates. Serve hot.

This recipe serves 6.

Comments: Scallops and artichokes are a sensational combination.

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