Scallop-Veggie Skewers - cooking recipe

Ingredients

8 (12 inch) wooden skewers
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon fennel seed
1/2 teaspoon salt
2 garlic cloves, minced
1 lb large scallop, drained
1 zucchini, cut into 1/2-inch-thick slices
1 medium red onion, cut into 1-inch pieces
lemon wedge

Preparation

Soak 8 wooden skewers in warm water 30 minutes. Drain.
Combine olive oil and next 5 ingredients in a small bowl.
Place scallops, zucchini, and onion in a large zip-top freezer bag. Add lemon juice mixture; seal bag, and marinate in refrigerator 20 minutes.
Remove scallops and vegetables from marinade, discarding marinade. Thread scallops and zucchini 1/4-inch apart onto 3 skewers. Thread onion 1/4-inch apart onto remaining 3 skewers.
Grill onion, covered with grill lid, over medium-high heat (350 to 400 F) 5 minutes; add scallops. Grill, covered with grill lid, 15 additional minutes, turning once. Serve scallops and vegetables with lemon wedges.