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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Southern Living Ultimate Quick and Easy Cookbook Other time: 30 minutes to marinate Ingredients:
8 (12 inch) wooden skewers |
1/4 cup olive oil |
3 tablespoons lemon juice |
2 tablespoons chopped fresh parsley |
1/2 teaspoon fennel seed |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 lb large scallop, drained |
1 zucchini, cut into 1/2-inch-thick slices |
1 medium red onion, cut into 1-inch pieces |
lemon wedge |
Directions:
1. Soak 8 wooden skewers in warm water 30 minutes. Drain.
2. Combine olive oil and next 5 ingredients in a small bowl.
3. Place scallops, zucchini, and onion in a large zip-top freezer bag. Add lemon juice mixture; seal bag, and marinate in refrigerator 20 minutes.
4. Remove scallops and vegetables from marinade, discarding marinade. Thread scallops and zucchini 1/4-inch apart onto 3 skewers. Thread onion 1/4-inch apart onto remaining 3 skewers.
5. Grill onion, covered with grill lid, over medium-high heat (350 to 400 F) 5 minutes; add scallops. Grill, covered with grill lid, 15 additional minutes, turning once. Serve scallops and vegetables with lemon wedges.
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