Skewered scallops

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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