Scallops En Brochette
|Bay scallops/Sea scallops, cut into 1-inch pieces||10 Ounce|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Green bell peppers||1⁄2 Medium|
|Red bell pepper||1⁄2 Medium|
In 1-quart glass or stainless-steel bowl soak scallops in wine for 30 minutes; drain, reserving wine.
Onto each of six 8- or 9-inch wooden skewers, thread 1 mushroom cap; alternating ingredients, thread 1/6 of the scallops and pepper squares onto each skewer, then thread each with 1 of the remaining mushroom caps.
In 13 x 9 x 2-inch baking pan arrange skewers in a single layer and pour wine over skewers; drizzle margarine over scallops only.
Dust all ingredients with paprika and broil until scallops turn opaque white, 4 to 5 minutes; serve immediately with pan juices and garnished with lemon slices and parsley sprigs.