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Prep Time: 60 Minutes Cook Time: 7 Minutes |
Ready In: 67 Minutes Servings: 2 |
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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:
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 1/2 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!
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