Scallop-Veggie Skewers

• (12 inch) wooden skewers8
• cup olive oil↗1⁄4 cup
• tablespoons lemon juice↗3 tablespoons
• tablespoons chopped fresh parsley2 tablespoons
• teaspoon fennel seed1⁄2 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• garlic cloves, minced↗2
• lb large scallop, drained↗1 lb
• zucchini, cut into 1/2-inch-thick slices1
• medium red onion, cut into 1-inch pieces↗1
• lemon wedge

Step-by-step instructions

1. 1

   Soak 8 wooden skewers in warm water 30 minutes. Drain.

2. 2

   Combine olive oil and next 5 ingredients in a small bowl.

3. 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. 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. 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.