Grilled Scallop-and-Fig Kebabs

Ingredients

• 5 ounces figs dried
• 1 large garlic clove chopped
• 0.3 cup green onions chopped
• 0.5 teaspoon ground pepper red
• 2  lemons quartered
• 2 tablespoons soya sauce low-sodium
• 1 teaspoon olive oil 
• 3 tablespoons orange marmalade 
• 12 ounces sea scallops 

Equipment

• grill
• ziploc bags
• skewers

Directions

1. Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously.
2. Add scallops; seal and marinate in refrigerator for 20 minutes.
3. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers.
4. Preheat grill.
5. Coat a grill rack with oil.
6. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.