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Zucchini-Wrapped Scallops

 Zucchini-Wrapped Scallops
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 parti
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving equals 194 calories,

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Zucchini-Wrapped Scallops (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.