Wednesday, August 4, 2010
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes
In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting.
Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 4 servings.
Recipe by Taste of Home, Photos By Laura Spear