1/2 c. olive oil
1/2 c. lemon juice
1 tsp. parsley
1 tsp. thyme
1 tsp. pepper
8 sea scallops
4 thin Prosciutto cheese slices
8 large shrimp
4 large pearl onions
6 large mushrooms
1 medium red pepper
1 medium yellow pepper
1 medium green pepper

Combine olive oil, lemon juice, parsley, thyme and pepper. Wrap each scallop with Prosciutto; secure with toothpick. Place scallops and shrimp in dish. Pour oil mixture over. Cover and marinate 2 hours. Alternate scallops, vegetables (cut in chunks) and shrimp on skewers. Grill until seafood turns opaque; basting frequently, about 12 minutes, turning once. Serve over long grain rice with pine nuts and lemon juice added.