A dish of succulent scallops alternated on a skewer with bacon and onions, Scallop Kebabs make a delightful meal, especially for those who are zoatching their waistlines! Serve Scallop Kebabs with a zoell-chilled bottle of Chablis and a green salad.
16 scallops, halved
8 slices lean bacon, rinds removed and halved lengthways then crosswise
16 button mushrooms, wiped clean and halved
16 button (pearl) onions, halved
2 lemons, quartered
3 garlic cloves, crushed
4 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons dry sherry
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon black pepper
First prepare the marinade. In a small mixing bowl, combine the garlic, olive oil, lemon juice, sherry, marjoram, salt and pepper, beating with a fork until they are thoroughly combined. Set aside.
Wrap each scallop half in a piece of bacon. Thread the scallop halves on to 8 skewers, alternating each half with a halved mushroom and an onion. Lay the skewers in a large shallow dish, in one layer. Pour the marinade over the kebabs. Set aside for 30 minutes, turning the kebabs occasionally.
Preheat the grill to high. Line the grill pan with foil.
Remove the skewers from the marinade and place them in the grill pan. Reserve the marinade. Grill the kebabs for 10 to 12 minutes, turning frequently and basting with the reserved marinade, or until the bacon is crisp.
Remove the kebabs from the grill . Transfer the kebabs to a warmed serving dish, garnish with the lemon quarters and serve immediately.