Scallop Kabobs

Scallop Kabobs

adapted from The Legal Seafood Cookbook

This could also be grilled to develop beautiful sear marks.

Serving size is larger than pictured. This was made as one part of Scallops 3 ways.

Makes 2 servings                                                    1 WW Blue point / serving

1/6 cup fresh lemon juice

1/6 cup vegetable oil

1/6 cup water

1/2 tsp. Herbes de Provence

pinch of dry mustard

pinch Kosher salt

few grinds of freshly ground black pepper

3/4 lb. sea scallops

2 mushroom caps

1/2 medium onion, cut into 4 wedges

2 baby bell peppers, cut in half vertically

2 grape tomatoes

1. In a small container, whisk together the lemon juice, oil, water, Herbes de Provence, salt and pepper until well combined.
2. Add the scallops and mushrooms; refrigerate for at least 1 hour.
3. If using wooden skewers, soak in water for at least 1 hour.
4. Preheat the broiler.
5. Thread half of the vegetables and half of the scallops on a skewer. Repeat with the remaining skewer.
6. Place the skewers on a baking sheet lined with foil and coated with cooking spray.
7. Brush with some of the marinade.
8. Broil for 6 minutes, turn the kabobs over and continue broiling for an additional 6 minutes or until cooked through.
9. Serve immediately.

Enjoy!