4 10-inch skewers
1 cup halved mushrooms
1 cup cherry tomatoes
1 cup cut-up yellow pepper (cut in 1-inch chunks)
1 cup sliced zucchini (cut in 1/2-inch chunks)
16 sea scallops
1/4 cup butter, melted
2 teaspoons Garlic Powder
1-1/2 teaspoons rosemary, crushed
1 teaspoon Spanish Paprika
1/4 teaspoon salt
Skewer vegetables and scallops alternately. Melt butter in a small bowl. Stir in garlic powder, rosemary, paprika, and salt.
Baste kabobs with some of the butter mixture. Grill over medium heat for 10 to 15 minutes, or until scallops are opaque
in center, basting often. Serve on a bed of rice.
Broiling instructions: To broil, baste kabobs generously. Place kebabs on rack in broiler pan so kebabs are 3 to 4 inches from
heat. Broil 10 to 12 minutes, or until scallops are opaque in the center, turning once.
Recipe Note: If using wooden skewers, soak in water for 20 minutes before use.