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Herbed Scallop Kebabs
Herbed Scallop Kebabs
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From: EatingWell Magazine, Summer 2002
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.
- By: Beth-Ann Bove EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons lemon juice
- 1½ tablespoons chopped fresh thyme
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon freshly ground pepper
- ¼ teaspoon salt, or to taste
- 1¼ pounds sea scallops, trimmed
- 1 lemon, cut into 8 wedges
Preparation
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Active
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- 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.
- Per serving: 128 calories; 3 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 17 g protein; 26 mcg folate; 34 mg cholesterol; 1 g sugars; 0 g added sugars; 51 IU vitamin A; 13 mg vitamin C; 22 mg calcium; 1 mg iron; 701 mg sodium; 336 mg potassium
- Nutrition Bonus: Vitamin C (22% daily value)
- Carbohydrate Servings: ½
- Exchanges: 3½ lean meat
