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.

Beth-Ann Bove
Source: EatingWell Magazine, Summer 2002

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

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; protein 17.3g 35% DV; carbohydrates 7.3g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugars 0.8g; fat 3.1g 5% DV; saturated fat 0.5g 3% DV; cholesterol 34mg 11% DV; vitamin a iu 51.3IU 1% DV; vitamin c 13.2mg 22% DV; folate 25.6mcg 6% DV; calcium 21.8mg 2% DV; iron 0.8mg 4% DV; magnesium 34.5mg 12% DV; potassium 335.9mg 9% DV; sodium 701.4mg 28% DV; thiaminmg 1% DV.