Garlic Scallop Kebabs
photo by Papa D 1946-2012
- Ready In:
- 1hr 7mins
- Ingredients:
- 11
- Yields:
-
6 Kebabs
- Serves:
- 6
ingredients
- 1⁄3 cup fresh lemon juice
- 1⁄3 cup dry white wine (or reduced sodium chicken broth)
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon lemon peel, grated
- 1 teaspoon black pepper
- 1 1⁄2 lbs sea scallops
- 4 cups mushroom caps
- 3 medium red bell peppers, cut into 1 inch squares
- 3 medium green bell peppers, cut into 1 inch squares
- 2 large red onions, cut into 1 inch squares
directions
- In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
- Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
- Place kebabs on grill (over medium heat).
- Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!
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