Garlic Barbecued Scallops
1 lb 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
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. Sauté 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).