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).



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