1 medium onion, chopped
1/2 c. vegetable oil
juice of 1 lemon
1/2 tsp. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
2 lb. scallops

Combine onion, oil, lemon juice, garlic, salt and pepper in a large shallow dish. Add scallops, stirring gently to coat. Refrigerate 2 hours. Thread scallops on skewers. Place kabobs 4 to 5 inches from hot coals; grill 10 to 12 minutes, turning and basting occasionally with leftover marinade. Yield: 6 servings.