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Special Seafood Kabobs

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    2 servings

Ingredients

  • 3 tablespoons canola oil
  • 2 tablespoons white wine or chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 6 ounces swordfish steak, cut into six pieces
  • 4 sea scallops
  • 4 uncooked jumbo shrimp, peeled and deveined
  • 2 bacon strips, halved
  • 1 small sweet red pepper, cut into 1-inch pieces
  • 1 small green pepper, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 1/2 cup cubed fresh pineapple

Directions

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.
  • Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple.
  • 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 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade.
Nutrition Facts
2 each: 382 calories, 20g fat (3g saturated fat), 110mg cholesterol, 709mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 33g protein.

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