1 1/2 tablespoons
chopped fresh thyme
extra-virgin olive oil
freshly grated lemon zest
freshly ground pepper
salt, or to taste
1 1/4 pounds
sea scallops, trimmed
lemon, cut into 8 wedges
- Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
- Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
- Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.
- Lightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.
If using wooden skewers, soak them in water for 20 to 30 minutes first to prevent them from scorching. To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
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