Garlic Scallop Kebabs

• 1/3 cup fresh lemon juice
• 1/3 cup dry white wine (or reduced sodium chicken broth)
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon lemon peel, grated
• 1 teaspoon black pepper
• 1 1/2 lbs sea scallops
• 4 cups mushroom caps
• 3 medium red bell peppers, cut into 1 inch squares
• 3 medium green bell peppers, cut into 1 inch squares
• 2 large red onions, cut into 1 inch squares

1. In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
2. Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
3. Place kebabs on grill (over medium heat).
4. Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!

lemon juice, white wine, garlic, bay leaves, lemon peel, black pepper, scallops, mushroom caps, red bell peppers, green bell peppers, red onions

Taken from www.food.com/recipe/garlic-scallop-kebabs-381742 (may not work)