Scallop-Veggie Skewers

Southern Living Ultimate Quick and Easy Cookbook Other time: 30 minutes to marinate

• Ready In: 35 mins
• Serves: 2

Ingredients

• 8 (12 inch)  wooden skewers
• 1⁄4 cup olive oil
• 3  tablespoons lemon juice
• 2  tablespoons  chopped fresh parsley
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon salt
• 2  garlic cloves, minced
• 1  lb  large scallop, drained
• 1  zucchini, cut into 1/2-inch-thick slices
• 1  medium red onion, cut into 1-inch pieces
•  lemon wedge

Directions

1. Soak 8 wooden skewers in warm water 30 minutes. Drain.
2. Combine olive oil and next 5 ingredients in a small bowl.
3. Place scallops, zucchini, and onion in a large zip-top freezer bag. Add lemon juice mixture; seal bag, and marinate in refrigerator 20 minutes.
4. Remove scallops and vegetables from marinade, discarding marinade. Thread scallops and zucchini 1/4-inch apart onto 3 skewers. Thread onion 1/4-inch apart onto remaining 3 skewers.
5. Grill onion, covered with grill lid, over medium-high heat (350 to 400 F) 5 minutes; add scallops. Grill, covered with grill lid, 15 additional minutes, turning once. Serve scallops and vegetables with lemon wedges.