Herbed Scallop Kebabs (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Herbed Scallop Kebabs

http://www.eatingwell.com/recipes/herbed_scallop_kebabs.html

From EatingWell:  Summer 2002, The EatingWell Diabetes Cookbook (2005)

Grilled under a watchful eye to avoid overcooking, these skewers are a snap to prepare. A light lemon-and-herb marinade allows the sweet, succulent flavor of the scallops to shine. Be sure to purchase sea scallops, which are a good size for kebabs.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
  2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
  3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.
  4. Lightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.

Nutrition

Per serving : 152 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 47 mg Cholesterol; 5 g Carbohydrates; 24 g Protein; 0 g Fiber; 374 mg Sodium; 478 mg Potassium

Exchanges: 31/2 very lean meat

Tips & Notes