Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Scallops |
12 \N | Mushrooms |
12 \N | 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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