Grilled Skewered Scallops And Apricots With Honey-Mustard Dressing

• 1/2 cup olive oil
• 1/4 cup honey mustard
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh chives
• 6 fresh apricots, pitted, quartered
• 12 large sea scallops, side muscles trimmed, halved horizontally
• 8 metal skewers
• 6 cups baby romaine salad mix (about 3 1/2 ounces)

1. Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
2. Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
3. Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.

olive oil, honey mustard, lemon juice, fresh chives, fresh apricots, muscles, skewers, baby romaine salad mix

Taken from www.epicurious.com/recipes/food/views/grilled-skewered-scallops-and-apricots-with-honey-mustard-dressing-235338 (may not work)