medium green bell peppers, rinsed and cut into 1½-inch squares
fresh bay scallops
cherry tomatoes, rinsed
dry white wine
Dash garlic powder
Ground black pepper to taste
wooden or metal skewers
Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
Parboil green peppers for 2 minutes.
On eight metal or water-soaked wooden skewers, alternately thread the green peppers, scallops, and cherry tomatoes.
Combine next five ingredients in a small bowl. Brush kabobs with wine/oil/lemon mixture.
Grill or broil the kabobs for 15 minutes, turning and basting frequently. Serve two skewers per serving.