Shelly's Recipe

SCALLOP KEBABS II

Category: Kabobs/Kebobs/Skewers

1/2 cup green, yellow and red bell peppers, cut into scallop sized pieces
1 1/2 lb fresh sea scallops, dry pack preferred
1 each lime and lemon, juiced
cup olive oil, virgin
1/4 cup fresh oregano and chives, minced
1 tsp salt
1/2 tsp black pepper, ground
8 whole white mushrooms

Bring a medium saucepot of water to a boil. Add the peppers and cook for about four minutes or until the peppers are just cooked. Drain and shock in ice cold water.

Combine the scallops with the citrus juices, oil, herbs and seasonings. Toss in the peppers and mushrooms. Marinate for one hour.

Assemble the kebabs, alternating peppers with the scallops, using the mushrooms at either end of the skewers. Over a preheated grill set on high, grill the kebabs for about five minutes turning once, until the scallops have become firm in texture to the touch.