3 medium green peppers, cut into 1 1/2 inch squares
1 1/2 pounds fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
dash garlic powder
dash black pepper
Parboil green peppers for 2 minutes. Alternately thread first three ingredients on skewers. Combine next five ingredients. Brush kabobs with wine/oil/lemon mixture, place on grill. Grill 15 minutes, turning and basting frequently.
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