It’s Seafood Lent Friday! This week’s Seafood dish is something everyone can enjoy. Gather outside the grill for these delicious Scallop Kabobs!
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1-2 garlic cloves, pressed or minced
1/2 teaspoon smoked paprika
1/2 teaspoon mustard powder
½ teaspoon Cajun or Creole seasoning
Pinch cayenne powder
1-1/2 pounds sea scallops
Red, yellow, and green bell pepper, seeded and cut into 1-1/2 inch pieces
In a bowl, combine first 7 ingredients. Pour into a large zip lock bag; add scallops. Seal and turn to coat evenly; refrigerate for half an hour.
Alternately, thread scallops and peppers onto soaked wooden skewers. Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.
Serve with warn grilled pita or flat bread and enjoy!