Scallop Kabobs

Name: Scallop Kabobs
Ingredients: 3 tablespoons lemon juice; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons canola oil; Dash garlic powder; Dash pepper; 1-1/2 pounds sea scallops; 3 medium green peppers, cut into 1-1/2-inch pieces; 2 cups cherry tomatoes

8 ingredients

4 steps

Ingredients

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Directions

1

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting.
2

Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry.
3

Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
4

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.