"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lemon and Herb Basted Scallops Recipe

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Lemon and Herb Basted Scallops image
Peggy Yarema loving camping


This recipe for Lemon and Herb Basted Scallops, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy/Jeff Yarema
Added: Monday, September 22, 2008


4 tbsp butter melted
2 tbsp lemon juice
1 clove garlic, crushed
1 tsp fresh basil, finely chopped
1 tsp cilantro finely chopped
1 tsp fresh mint, finely chopped
16 oz frozen scallops
1 red onion, cut into wedges
1 red bell pepper, cut into triangles
wooden skewers
lemon wedges

Combine the butter, lemon juice, garlic and herbs and set aside.

Thread scallops, onion and red bell pepper onto skewers and brush with the butter mixture.

Place the skewers onto a preheated grill plate turning once and brush with butter mixture, until scallops are just cooked (approximately 5 minutes).

Serve garnished with watercress and lemon wedges

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