skewered scallops
- Categories
- Seafood
- Yield
- 1 Servings
| Measure | 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 |
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.
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