Scallop Kabobs

1/4 cup olive oil
2 tbsp lemon juice (fresh if possible)
2 tbsp minced parsley
1/2 tsp fennel seeds, crushed
1 clove garlic, minced
grated rind of one small orange
1 lb sea scallops
vegetables to add to kabob (red onions quartered, zucchini, cherry tomatoes, mushrooms, etc.)

In a medium-sized shallow bowl, whisk together the oil, lemon juice, parsley, fennel, garlic & orange rind. Add the scallops & toss well. Cover & refrigerate at least 4 hours. Thread scallops & vegs onto lightly greased long metal skewers. Grill 4-5 inches from heat, turning once or twice, until scallops are just opaque (about 4-5 min).
Serve with rice. Serves 4.

Sarah & Jason