Grilled Scallop Kebabs

Course : Seafoods
Serves: 4 - 6
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1/4 cup white wine vinegar
1/4 cup dry sherry
2 teaspoons chopped fresh thyme
4 slices gingerroot
2 medium jalapenos -- seeded and chopped
2 large garlic cloves -- minced
1/2 teaspoon salt
3/4 tablespoon olive oil
1 medium red onion -- cut into wide wedges
1 medium red bell pepper -- cut into 1 inch squares
1 pound sea scallops -- (the big ones)
8 skewers metal barbecue skewers

Preparation / Directions:

Prepare a BBQ fire or grill. Oil the grill rack. In a long, shallow dish, combine the vinegar, sherry, thyme, gingerroot, jalapenos, garlic salt and oil. Place the scallops in the marinade, turning to coat. Let stand for about 1/2 hour, frequently basting or turning. Thread the scallops onto the metal skewers, alternating with the onion and pepper squares. Baste one final time with the marinade, then place on the grill. Grill until the scallops are firm, but not rubbery. Serve with the marinade as a dipping sauce.


Nutritional Information:

678 Calories (kcal); 14g Total Fat; (20% calories from fat); 80g Protein; 40g Carbohydrate; 150mg Cholesterol; 1812mg Sodium

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