Garlic Scallop Kebabs

Kelly0412's Note:

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!

• Total Time: 1 hrs 7 mins
• Prep Time: 1 hrs
• Cook Time: 7 mins

Ingredients:

Serves: 6

Yield: 6.0 Kebabs

• 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 ½ 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:

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!

Reviews

[Papa D]

This is an excellent recipe, wonderful flavor. Made as written with the exception of only using green peppers. A keeper in my seafood cookbook. Thanks! *Made for fall 2009 PAC*