1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon oregano leaves
1/2 teaspoon basil leaves
1 clove garlic, minced
1/8 teaspoon salt
1 pound sea scallops
8 ounces mushrooms
2 small zucchini, cut in chunks
2 small onion, cut in wedges
1/2 red, green and yellow peppers, cut in chunks
fresh lemon juice for basting
In a small bowl combine lemon juice, oil, oregano, basil and garlic; add scallops. Coat each scallop with marinade; cover and let marinate for 2 hours, stirring occasionally. Divide scallops and vegetables into 8 parts; skewer vegetables and scallops. Grill kabobs until scallops are opaque; baste with lemon juice.
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2 tablespoons olive oil
1 teaspoon oregano leaves
1/2 teaspoon basil leaves
1 clove garlic, minced
1/8 teaspoon salt
1 pound sea scallops
8 ounces mushrooms
2 small zucchini, cut in chunks
2 small onion, cut in wedges
1/2 red, green and yellow peppers, cut in chunks
fresh lemon juice for basting
In a small bowl combine lemon juice, oil, oregano, basil and garlic; add scallops. Coat each scallop with marinade; cover and let marinate for 2 hours, stirring occasionally. Divide scallops and vegetables into 8 parts; skewer vegetables and scallops. Grill kabobs until scallops are opaque; baste with lemon juice.
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