GARLIC GRILLED SCALLOPS
1/3 cup fresh lemon juice
1/3 cup chicken broth
4 cloves garlic, minced
2 bay leaves
1 tsp grated lemon peel
1 tsp pepper
1-1/2 lbs sea scallops
4 cups large mushroom caps
3 medium red bell peppers, cut into 1: squares (about 3 cups)
3 medium green bell peppers, cut into 1” squares (about 3 cups)
2 large red onions, cut into 1: squares (about 3 cups)
In a shallow glass dish, combine lemon juice, chicken broth, garlic, bay leaves, lemon peel and pepper. Mix well. Reserve 3 Tbsp of mixture. Add scallops to dish; toss to coat. Cover dish with plastic wrap and refrigerate for 1 hour.
Heat a grill to medium OR preheat broiler.
Remove scallops from marinate. Discard marinade. Using six 12-inch metal skewers, alternately thread scallops, mushrooms, bell peppers, and onions. Place kebobs on prepared rack or pan.
Grill or broil 6 inches from heat, turing occasionally and basting with reserved lemon mixture until scallops are cooked through and vegetables are lightly browned (about 7 – 8 minutes).