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Zucchini-Wrapped Scallops Recipe
Zucchini-Wrapped Scallops Recipe photo by Taste of Home

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.
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

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 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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Reviewed Aug. 1, 2012

"easy, and very tasty."

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."

Reviewed Aug. 23, 2009

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

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 (Ethel R Snyder) on Jul 17, 1997"

Reviewed Aug. 11, 2009

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

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