Garlic Rosemary Scallop Kabobs
|Frozen scallops||2 Pound (American Pride)|
|Red bell peppers||2 , cut in 1 inch squares|
|Olive oil||1⁄2 Cup (8 tbs)|
|Rosemary||1 Tablespoon, crushed with a spoon to bring out flavor and make smaller pieces|
|Garlic||3 Clove (15 gm), finley minced|
|Garlic powder||1 Tablespoon|
|Kosher salt||1 Teaspoon|
|Black pepper||To Taste|
1, Thaw scallops overnight in the refrigerator.
2, Marinate scallops and peppers in olive oil, rosemary, garlic, salt and black pepper to taste for 30 minutes.
3, Preheat grill.
4, Thread peppers and scallops alternately onto skewers, using 4 scallops per skewer.
5, Cook on a very hot grill for 2 1/2 minutes per side, or until scallops are done.