Ingredients:
Marinade
¾ cup of dry white wine (175ml)
1/3 cup of light vegetable oil (75ml)
2 tablespoons of minced shallots (30ml)
2 cloves of pressed garlic
Juice from ½ a lemon
¼ teaspoon of salt (1.25ml)
1 tablespoon of fresh chopped thyme (15ml)

1 pound of sea scallops (500grams)
1 pound of salmon cut into 1 ¼ cubes (500grams)
12 bamboo skewers, soaked in water
Grapeseed or Vegetable oil for grill
Method:Combine all marinade ingredients in a ceramic or glass dish and mix well.

Rinse scallops and cubed salmon with cold water and blot them dry with paper towel. Submerge shellfish into marinade and let stand for 1 hour.

Preheat grill to a medium high heat

Remove seafood from marinade and pat dry. Drain bamboo skewers and thread the scallops and salmon alternately onto skewers.

Gently oil your grill and place the brochettes on to preheated grill. Cook evenly for approximately 2 minutes per side or until desired doneness.

Serve and enjoy!