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. Source: EatingWell Magazine, Summer 2002

Beth-Ann Bove


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.

  • Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.

  • 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 Tips), placing 6 to 7 scallops and 2 lemon wedges on each skewer.

  • Lightly oil the grill rack (see Tips). 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.


Tips If using wooden skewers, soak them in water for 20 to 30 minutes first to prevent them from scorching.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Nutrition Facts

128 calories; 3.1 g total fat; 0.5 g saturated fat; 34 mg cholesterol; 701 mg sodium. 336 mg potassium; 7.3 g carbohydrates; 0.9 g fiber; 1 g sugar; 17.3 g protein; 51 IU vitamin a iu; 13 mg vitamin c; 26 mcg folate; 22 mg calcium; 1 mg iron; 34 mg magnesium;