1/4 c. fresh lemon juice
2 tbsp. soy sauce
1/4 c. vegetable oil
2 tbsp. chopped parsley
1 clove garlic, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. sea scallops
8 oz. mushrooms, trimmed
Lemon wedges for garnish

In large bowl, whisk together lemon juice, soy sauce, oil, parsley, garlic, salt, and pepper. Add the scallops and mushrooms; coat well. Cover and marinate in refrigerator for at least 1 hour but not more than 3 hours, turning occasionally. Heat broiler.

Using a slotted spoon, transfer scallops and mushrooms to a lightly oiled broiler pan. Broil 5 inches from heat for 4 minutes. Turn, brush with marinade, and broil 4 minutes more or until cooked through. Garnish with lemon wedges and serve. Serves 3.

Note: This succulent seafood goes well with a side dish of rice.