INGREDIENTS
3 TBSP. lemon juice
1 1/2 TBSP. fresh chopped thyme
2 tsp. extra-virgin olive oil
2 tsp. grated lemon zest
1 tsp. ground pepper
1/4 tsp. salt, to taste
1 1/4 lbs. scallops, trimmed
1 lemon, cut into 8 wedges
DIRECTIONS
Preheat grill to medium-high.
Place a fine-mesh nonstick grill topper on grill to heat.
Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
Toss scallops with 2 TBSP. of the lemon mixture; reserve the remaining mixture for basting the kabobs.
Thread the scallops and lemon wedges onto four 10 inch long skewers, placing 6 to 7 scallops and 2 lemon wedges on each skewer.
Lightly oil the grill rack.
Cook the kabobs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes.
Serve immediately.
Serves 4.
