1/3 cup fresh lemon juice
1/3 cup dry white wine or chicken broth
4 cloves garlic, minced
2 bay leaves
1 teaspoon grated lemon peel
1 teaspoon black pepper
1-1/2 pounds sea scallops
4 cups large mushroom caps
3 medium green bell peppers, cut into 1-inch squares, about 3 cups
3 medium red bell peppers, cut into 1-inch squares, about 3 cups
2 large red onions, cut into 1-inch squares (about 3 cups)

In a shallow glass dish, combine lemon juice, wine, garlic, bay leaves, lemon peel, and pepper. Mix well. Reserve 3 tablespoons of mixture. Add scallops to dish; toss to coat. Cover dish with plastic wrap and refrigerate for 1 hour.

Heat a grill until coals form white ash, preheat a gas grill to medium, or preheat broiler. Spray grill rack or broiler pan with cooking spray.

Remove scallops from marinade. Discard marinade in dish. Using six 12-inch skewers, alternately thread scallops, mushrooms, onion, green pepper, and red pepper. Place kebabs on prepared rack or pan.

Grill or broil 6 inches from heat, turning occasionally and basting with reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7-8 minutes. Serve immediately.

Serves 6