Ingredients

Instructions

1. 1
   Preheat grill to medium high heat. Pat scallops dry with paper towel.
2. 2
   In a medium bowl, whisk together 1 Tbsp. olive oil, lemon juice and zest, garlic, salt and pepper. Add scallops and gently toss to coat. Set aside.
3. 3
   In another medium bowl, combine asparagus, 1 Tbsp. olive oil, salt and pepper and toss together.
4. 4
   Cut lemon slices into quarters. Alternate threading scallops, asparagus and lemon pieces onto skewers. Repeat with the remaining skewers and ingredients.
5. 5
   Place kabobs on grill and cook each side for about 3 minutes or until scallops are slightly firm to touch. Remove from grill and serve immediately.