Zucchini-Wrapped Scallops Recipe
Zucchini-Wrapped Scallops Recipe photo by Taste of Home
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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.
Recommended: The 13x9 Thanksgiving
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 2 tablespoons orange juice
  • 1 tablespoon 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

Nutritional Facts

3 ounce-weight: 194 calories, 5g fat (1g saturated fat), 56mg cholesterol, 346mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.


  1. 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.
  2. 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.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade. Yield: 4 servings.
Originally published as Zucchini-Wrapped Scallops in Light & Tasty June/July 2006, p60

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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annemariee User ID: 1044337 109110
Reviewed Aug. 1, 2012

"easy, and very tasty."

MsPattyinLoveland User ID: 5671128 59210
Reviewed Aug. 19, 2011

"So easy and impressive. Made for a patio party and everyone wanted the recipe. Even the men!!!! I also for color used different color squashes & Carrots."

GreenChef User ID: 4362907 115982
Reviewed Aug. 23, 2009

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

GreenChef User ID: 4362907 134867
Reviewed Aug. 23, 2009


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
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 [email protected] (Ethel R Snyder) on Jul 17, 1997"

clairecrbrt User ID: 2931537 142013
Reviewed Aug. 11, 2009

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

annemariee User ID: 1044337 54926
Reviewed Mar. 7, 2009 Edited Aug. 1, 2012

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

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