Serves: 4

Ingredients:

• 1 pound scallops
• 1/3 cup butter or margarine
• 3 large cloves garlic, minced or pressed
• 1/4 cup finely chopped shallots
• 1/4 cup minced parsley
• 1/4 tsp nutmeg
• 1/8 tsp celery salt
• 12 cherry tomatoes
• 1 green pepper, cut into 12 squares
• 4 wooden skewers

Steps:

• Thaw scallops completely, if frozen. Dry on paper towel.
• Soak wooden skewers in water for about 30 minutes before using to help reduce burning.
• Preheat barbecue on HIGH.
• In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt. Saute at low heat 5 minutes, stirring occasionally.
• Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.
• Reduce the heat to MEDIUM-LOW. Place skewers on the barbecue and cook, turning as necessary, until the scallops are cooked through (about 6-8 minutes).