Greek Style Sea Scallops Brochettes

'If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.' Taken from professional-cooking.com for ZWT. **I soak my bamboo skewers in a pitcher!

• Ready In: 18 mins
• Serves: 4
• Yields: 4 skewers

Ingredients

• 2  tablespoons olive oil (preferably extra-virgin)
• 2  large garlic cloves, pressed
• 1 1⁄2 tablespoons  chopped fresh oregano (or 1 1/2 teaspoons dried oregano)
• 12  large sea scallops
• 1  large lemon, halved lengthwise, each half cut crosswise into 6 slices
• 8  bay leaves
• 4  bamboo skewers (8-to 10-inch, soaked in water 30 minutes)

Directions

1. Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
2. Add sea scallops and toss to coat with oil mixture.
3. Prepare barbecue (medium-high heat) or preheat broiler.
4. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
5. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
6. Transfer to plates and serve.