Garlic Scallop Kebabs
Per serving
This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time!
Ingredients
6 serv.- fresh lemon juice↗1⁄3 cup
- dry white wine (or reduced sodium chicken broth)↗1⁄3 cup
- garlic cloves, minced↗4
- bay leaves↗2
- lemon peel, grated↗1 teaspoon
- black pepper↗1 teaspoon
- sea scallops↗1 1⁄2 lbs
- mushroom caps↗4 cups
- medium red bell peppers, cut into 1 inch squares↗3
- medium green bell peppers, cut into 1 inch squares↗3
- large red onions, cut into 1 inch squares↗2
Step-by-step instructions
- 1
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.
- 2
Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
- 3
Place kebabs on grill (over medium heat).
- 4
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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