Skewered scallops
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops |
| 12 | Mushrooms | |
| 12 | Cherry tomatoes | |
| 2 | smalls | Zucchini, cut into thirds |
| ⅓ | cup | Melted butter |
| 1 | teaspoon | Worcestershire sauce |
| 2 | teaspoons | Fresh lemon juice |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Chopped parsley |
| 3 | cups | Hot cooked rice |
Directions
Alternate scallops, mushrooms & tomatoes on 6 skewers; add zucchini piece at end of each kabob. Combine remaining ingredients; brush over kabobs. Grill 3" from coals, brushing with sauce until done. Or oven grill, turning once. Serve on hot beds of rice.
File
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