Honey Mustard Scallop Kabobs - cooking recipe

Ingredients

1/4 c. dry white wine
1 Tbsp. honey
2 tsp. Dijon style mustard
dash of ground red pepper
24 sea scallops (about 1 lb.)
24 cherry tomatoes (about 1 qt.)
2 medium green peppers, cut into 24 cubes
12 mushrooms, halved (about 6 oz.)

Preparation

In small bowl, combine wine, honey, mustard and red pepper. Add scallops; toss to coat well.
Cover and refrigerate 1 hour. Drain scallops, reserving marinade.
Preheat broiler.
On four 14-inch skewers, alternately thread scallops, cherry tomatoes, green pepper cubes and mushrooms.
Place kabobs on foil lined broiler pan.
Broil 3-inches from source of heat, about 8 minutes, basting with reserved marinade and turning occasionally.
Makes 4 servings.