Serves 4
6 cloves garlic, peeled and roughly chopped
1⁄2 bunch fresh thyme, whole leaves
Extra virgin olive oil
2 lemons, halved (I prefer Meyer lemons)
16 large scallops (I suggest using dry/unprocessed scallops)
2 pounds monkfish or swordfish, trimmed and cut into chunks
1⁄2 pound sugar-cured ham, cut into pieces at least as big as the scallops
Kosher salt and freshly cracked pepper
8 large bamboo skewers
Smash garlic and thyme in a large bowl and stir in 5-6 tablespoons of extra virgin olive and juice of lemons (I like to grill the used lemon halves for garnish). Add scallops, monkfish, and ham. Toss to coat. Skewer, alternating scallops, ham, and fish. Season with salt and fresh cracked pepper. Grill over moderate heat (if the grill is too hot, the seafood will burn before being cooked). Once the seafood has acquired grill marks, move the skewers to the edge of the grill to cook through. Drizzle cooked skewers with more olive oil, and serve immediately.
