Shelly's Recipe

HERBED SCALLOP KEBABS

Category: Kabobs/Kebobs/Skewers

3 tbsp lemon juice
1 1/2 tbsp chopped fresh thyme
2 tsp extra-virgin olive oil
2 tsp freshly grated lemon zest
1 tsp freshly ground pepper
1/4 tsp salt, or to taste
1 1/4 lbs sea scallops, trimmed
1 lemon, cut into 8 wedges
4 (10 inch) long skewers (if wooden, soak in water 10-15 minutes)

Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.

Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl. Toss scallops with 2 tbsp of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto skewers, placing 6 to 7 scallops and 2 lemon wedges on each skewer.

Lightly oil the grill rack. Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately. Serves 4