Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
20 minutes |
4 servings |
2 skewers (6 oz scallops) |
3 medium green bell peppers, rinsed and cut into 1½-inch squares
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1½ lb fresh bay scallops
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1 pint cherry tomatoes, rinsed
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¼ C dry white wine
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¼ C vegetable oil
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3 Tbsp lemon juice
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Dash garlic powder
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Ground black pepper, to taste
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8 wooden or metal skewers
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Directions
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1
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Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
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2
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Parboil green peppers for 2 minutes.
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-
3
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On eight metal or water-soaked wooden skewers, alternately thread the green peppers, scallops, and cherry tomatoes.
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4
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Combine next five ingredients in a small bowl. Brush kabobs with wine/oil/lemon mixture.
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5
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Grill or broil the kabobs for 15 minutes, turning and basting frequently. Serve two skewers per serving.
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