Scallop Kabobs

Yield: 4 servings

Ingredients

1 pound fresh scallops

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons snipped fresh thyme

salt and pepper

melted butter, for basting

fresh lemon slices

Directions:

Wash scallops; remove any shell particles. (If large sea scallops are used, cut each in half.) Place scallops in shallow glass dish.

Combine oil, soy sauce, lemon juice, thyme, salt and pepper; pour over scallops. Cover; refrigerate 30 minutes, turning scallops once.

Thread scallops onto skewers.

Set oven control at broil and/or 550 F. Broil kabobs 3 inches from heat 5 to 8 minutes, turning once and basting with butter.

Serve kabobs with fresh lemon slices.

To charcoal-grill kabobs, cook 4 inches from medium coals 6 to 8 minutes on each side.

Please note that some ingredients and brands may not be available in every store.

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