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Zucchini-Wrapped Scallops Recipe

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Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.

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4 Servings
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

2 tablespoons orange juice
1 tablespoon Crisco® Pure Olive Oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

Directions

In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large resealable plastic bag; add the scallops. Seal bag and turn to coat; refrigerate for 30 minutes.
Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
Coat grill rack with cooking spray before starting the grill. Grill skewers, covered, over medium heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade. Yield: 4 servings.

Nutrition Facts: 1 serving equals 194 calories, 5 g fat (1 g saturated fat), 56 mg cholesterol, 346 mg sodium, 7 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1/2 starch, 1/2 fat.

Zucchini-Wrapped Scallops published in Light & Tasty June/July 2006, p60

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Reviews for Zucchini-Wrapped Scallops (4)

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Reviewed on Aug. 23, 2009 by GreenChef

Try this recipe for Jerk Seasoning and you'll never need to buy the mix again.

Reviewed on Aug. 23, 2009 by GreenChef

INGREDIENTS

2 tb Onion powder

1 tb Sugar

1 tb Morton salt

1 tb Ground thyme

1 1/2 ts Ground allspice

3/4 ts Ground cinnamon

3/4 ts Ground red pepper

INSTRUCTIONS

Stir together all ingredients. Store in airtight container at room temperature. Rub seasoning on meats or poultry before grilling or roasting. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #677 by essie49@juno.com (Ethel R Snyder) on Jul 17, 1997

Reviewed on Aug. 11, 2009 by clairecrbrt

I can not find Caribbean Jerk Seasoning what can i use instead? Claire

Reviewed on Mar. 07, 2009 by annemariee

This is absolutely excellent! One of our favorite summer seafood grilling recipes.

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Zucchini-Wrapped Scallops Recipe

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Ingredients