Scallop Kabobs Recipe

3.5 5 2
Scallop Kabobs Recipe
Scallop Kabobs Recipe photo by Taste of Home
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Scallop Kabobs Recipe

Read Reviews
3.5 5 2
Publisher Photo
“I’m always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert.” Edie DeSpain - Logan, UT
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

Ingredients

  • 3 tablespoons lemon juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons canola oil
  • Dash garlic powder
  • Dash pepper
  • 1-1/2 pounds sea scallops
  • 3 medium green peppers, cut into 1-1/2-inch pieces
  • 2 cups cherry tomatoes

Directions

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting.
Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Scallop Kabobs in Healthy Cooking August/September 2009, p51

Nutritional Facts

2 each: 238 calories, 7g fat (1g saturated fat), 56mg cholesterol, 624mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

  • 3 tablespoons lemon juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons canola oil
  • Dash garlic powder
  • Dash pepper
  • 1-1/2 pounds sea scallops
  • 3 medium green peppers, cut into 1-1/2-inch pieces
  • 2 cups cherry tomatoes
  1. In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting.
  2. Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry.
  3. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
  4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Scallop Kabobs in Healthy Cooking August/September 2009, p51

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Reviews forScallop Kabobs

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MY REVIEW
pols005 User ID: 2996794 99940
Reviewed Nov. 21, 2012

"The marinade was a little bland. I think I would add some red pepper flakes or maybe ginger next time."

MY REVIEW
scrambledwithcheese User ID: 1233902 182368
Reviewed Mar. 31, 2011

"Not bad but felt the marinade was a bit bland and missing something."

MY REVIEW
ErikB User ID: 4150106 182836
Reviewed Jul. 1, 2009

"Hello,

Please click the "View this recipe now" link in the initial post. This is an automated post that takes comments from a recipe's detail page and adds them to the forum. The recipe in its entirity will not appear here, but rather on the page that you go to after clicking "View this recipe now."
Take care,
Erik "

MY REVIEW
Connie Knutson User ID: 4060113 99912
Reviewed Jun. 30, 2009

"With no ingredients I guess it would be lower in fat, calories, carbs, sodium, etc."

MY REVIEW
Genova User ID: 5044393 185846
Reviewed Jun. 30, 2009

"Where are the ingredients?"

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