1 lb. sea scallops
1 tbsp. chili sauce
2 tsp. Worcestershire sauce (low sodium)
1 tsp. soy sauce (low sodium)
2 cloves garlic, minced
1 lg. sweet pepper, cut into 1 inch chunks

Blanch scallops for 45 seconds in 2 quarts of boiling water. Drain, pat dry and set aside. In a medium bowl, add next 4 ingredients. Mix. Add dry scallops and marinate about 20 minutes.

Skewer peppers and scallops. (Pierce scallops through their sides so the full round parts face the heat.) Grill about 6 inches from heat source, high heat. Cook through; about 2 1/2 minutes on each side. Serves 4.