Picadillo is my family's favorite dish! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers which are great in tacos, stuffed peppers, and just about anything you can think of!
Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side.
To grill the kabobs, thread the marinated chicken and onion onto the skewers. Grill over medium heat, brushing with marinade and turning halfway through, until the chicken is cooked through and the onions are charred, 16 to 18 minutes. (If you use wooden