Beer And Scallop Kebabs Food

SCALLOP KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

SPICED SCALLOP-ZUCCHINI KEBABS

Steps:

• Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeño, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
• Prepare the kebabs: Melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.)
• Preheat a grill to medium. If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers). Thread the scallops and zucchini rounds onto the skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt. Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges.

BEST GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Soak wooden kabob sticks in water for one hour. Remove, let dry.
• Place shrimp and scallops in a reusable plastic bag, then insert them into another plastic bag to prevent leakage.
• In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted.
• Stir and set aside about 1/3 of the juice for basting.
• Pour the remaining marinade over the shrimp and scallops.
• Seal bag and refrigerate for one hour or overnight, turning bag over occasionally.
• Drain and discard the marinade - you will notice that some of the juice has hardened because of the butter...This is how it is supposed to look.
• Thread kabobs alternately using scallops and shrimp.
• Heat the grill, and place them on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
• Brush each side with the remaining marinade.
• Grill until shrimp turns pink and scallops are opaque.
• Yields 15 Kabobs

SCALLOP SKEWERS

Steps:

• In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
• Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

BEER AND SCALLOP KEBABS

Steps:

• Mix all ingredients in a small bowl.
• Refrigerate covered for one hour or more.
• Place a few scallops on each skewer.
• Grill on BBQ over medium heat for around 5-10 minutes, turning occasionally and pouring over reserved marinade.
• Serve with remaining beer.

HOW TO MAKE SCALLOP KEBABS

Steps:

• Preheat the grill. To ensure that the grill is hot enough to cook the scallop kabobs, it's important to preheat it. Set the heat to 350 to 400 degrees Fahrenheit (177 to 200 degrees Celsius), and allow it to fully heat. If your grill doesn't have specific temperature settings, preheat it on medium-high heat. If you don't have a grill, you can use a grill pan to make the scallop kabobs. Preheat the pan on your stove over medium-high heat.
• Remove the ends of the asparagus and chop. For the kabobs, you'll need 20 asparagus spears. Use clean fingers to snap off the tough ends of the spears and throw them away. Next, use a sharp knife to chop the asparagus into 2-inch (5-cm) pieces. You can substitute your favorite vegetable(s) for the asparagus. Bell peppers, zucchini, and squash are ideal options.
• Alternate the scallops and asparagus on wooden skewers. Once you've chopped the asparagus, thread it and 40 sea scallops on 10 6-inch (15-cm) wooden skewers. Place one scallop and then one piece of asparagus, and continue the pattern until the skewer is mostly full, with just enough free space to hold it when you eat. To ensure that the wooden skewers don't burn, make sure to soak them in water for at least 30 minutes before grilling the scallops.
• Brush the kabobs with olive oil and grill on each side. Set the kabobs on a platter or tray, and use a basting brush to apply ¼ cup (59 ml) of herb-flavored olive oil over the scallops and asparagus. Next, place the kabobs on the preheated grill and allow them to cook for 2 ½ minutes on each side or until the scallops are fully opaque. You can find herb-flavored oils, such as garlic or basil, at many grocery stores or you can make your own by heating the olive oil to 180 degrees Fahrenheit (82 degrees Celsius) over medium-low heat and pouring it over the dried herbs of your choice. Allow the oil to cool, and store it in an airtight container. Don't use garlic to flavor homemade infused oil, though, because there is a risk of Botulism and other dangerous bacteria. Keep the grill closed while you're cooking the skewers.
• Season the kabobs with salt and serve with lemon wedges. When you've finished grilling the kabobs, transfer them to a platter. Sprinkle them with salt to taste, and serve with some lemon wedges that you can squeeze over the scallops. Tabbouleh salad and/or grilled pita wedges make ideal side dishes for the scallop kabobs.

GRILLED SCALLOP KEBABS WITH ZUCCHINI AND RED ONION

Steps:

• Preheat the grill until very hot
• Slice the zucchini into 1 inch circles
• Peel and cut the onion into thick chunks
• Take a wooden (or metal) skewer and place a red onion chunk all the way to the bottom of the skewer.
• Repeat with a zucchini circle followed by a scallop
• Repeat the process until the skewer has been filled all the way to the top
• Set aside and season with salt and black pepper
• Trim the asparagus and lay flat on a sheet pan
• Drizzle with the olive oil and season with salt and black pepper
• Place the asparagus onto the hot grill and using tongs, move them so they are all laying flat
• Grill for 3-4 minutes until they just begin to char and then transfer to a plate
• Place the scallop skewers onto the grill and grill for about 3 minutes
• Turn the skewers over and grill for another 2-3 minutes
• Transfer to a plate to rest while you make the salad
• Place a large handful of the mixed greens onto a large platter and top with the grilled asparagus, garnish with sliced almonds if desired
• Mix the chopped salad with the dressing and serve on a plate with a scallop skewer
• Serve at once with a glass of the Sauvignon Blanc