Print pagePDF pageEmail page

Grilled Scallop Kabob

Recipe: Grilled Scallop Kabob

Ingredients

  • 1/2 large (about 3/4 lb) yellow pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 large (about 3/4 lb) green pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 medium (about 1/2 lb) orange pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 small (about 1/2 lb) red onion, peeled, quarterd and seperated in layers
  • 20 all natural sea scallops
  • Basting Oil

Instructions

  1. Preheat grill on HIGH 10 min.
  2. Prepare kabobs by alternating peppers, onions, and scallops on skewers.
  3. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
  4. Drizzle kabobs lightly with basting oil(too much oil will cause flare-ups).
  5. Place kabobs on grill, sear each side 1-2 min, reduce heat to LOW.
  6. Cook until scallops reach internal temp of 130 degrees, about 10-12 min. Check by inserting thermometer halfway into thickest part of scallop. Transfer to clean platter; let rest at least 2 min.

Personal Notes

When grilling seafood, I will normally place a piece of heavy duty aluminum foil on the grates and spray with cooking spray. The seafood is much less likely to stick and fall apart.

Cooking time (duration): 30

Number of servings (yield): 4

Inspired By: Grilled Scallop Kabob

Nutritional Information

Each serving: Each serving (1 kabob) contains 180 calories, 19 g carbohydrate, (3 g fiber), 17 g protein, 5 g fat, (1 g saturated fat), 30 mg cholesterol, and 140 mg sodium.