SHRIMP AND SCALLOP KABOBS
"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.
Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SPICED SCALLOP-ZUCCHINI KEBABS
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
SCALLOP AND BACON KABOBS
This recipe is wonderful served over rice with a salad and some bread. The sweetness of the scallops is perfect with the pineapple. Great summertime recipe. Marinating time is not included in prep and cook time.
Provided by breezermom
Categories Pineapple
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
- Cook the bacon until limp but not browned. Drain and set aside.
- Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
- Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.
SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
SCALLOP KABOBS
"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
GARLIC SCALLOP KEBABS
This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time!
Provided by Kelly0412
Categories Low Cholesterol
Time 1h7m
Yield 6 Kebabs, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
- Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
- Place kebabs on grill (over medium heat).
- Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!
Nutrition Facts : Calories 177, Fat 1.4, SaturatedFat 0.2, Cholesterol 37.5, Sodium 191.2, Carbohydrate 18.1, Fiber 3.6, Sugar 7.3, Protein 22.3
CURRIED SCALLOP KEBABS WITH SQUASH
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.
- Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges.
SCALLOP SKEWERS
Provided by Food Network
Yield 30 servings
Number Of Ingredients 8
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.
PRAWN AND SCALLOP KEBABS WITH WASABI DIPPING SAUCE
Good friends of ours prepared these delicious kebabs for us and were nice enough to give me the recipe. My first experience with wasabi and I liked it.
Provided by ratherbeswimmin
Categories Spicy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make the Wasabi Dipping Sauce: mix together all the sauce ingredients in a bowl and whisk to combine; set aside.
- Alternate the scallops and prawns on skewers.
- Brush the scallops and prawns generously with the wasabi dipping sauce.
- Grill over high heat for 2 minutes; turn skewers, brush with sauce and grill for 2-3 more minutes or until shrimp are pink and scallops are firm.
- Be careful to not overcook.
- Serve with remaining sauce for dipping.
Nutrition Facts : Calories 175.7, Fat 13.9, SaturatedFat 2.4, Cholesterol 33.5, Sodium 781.4, Carbohydrate 2.8, Fiber 0.1, Sugar 0.2, Protein 8.9
SEAFOOD KABOBS
"This recipe is delicious, easy and fast!" Fresh seafood picks up lemon and olive oil flavor during marinating. This special kabob is great for a special family meal. -Michelle Armistead, Marlboro, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper. , Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade., On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.
Nutrition Facts : Calories 310 calories, Fat 13g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 391mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
TERIYAKI SHRIMP AND SCALLOP KEBABS
These taste so awesome! We served them over chilled parsley-garlic noodles tossed with some lemon or lime juice, olive oil, soy sauce, chives and toasted sesame seeds. Make the glaze the night before so as to cut down on last minute to-do's. Found this in Cooking Light, 2003.
Provided by Manami
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- GLAZE:.
- Combine first 6 ingredients in a small saucepan over medium-high heat.
- Bring to a boil, and cook for 2 minutes.
- CORNSTARCH MIXTURE:.
- Combine cornstarch and water.
- Stir cornstarch mixture into soy sauce mixture.
- Bring to a boil; cook 1 minute.
- KEBABS:.
- Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
- Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
- Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
- Turn kebabs.
- Brush with remaining glaze; cook 1 minute or until seafood is done.
Nutrition Facts : Calories 182.1, Fat 4.6, SaturatedFat 0.6, Cholesterol 62.4, Sodium 677.4, Carbohydrate 16.9, Fiber 0.9, Sugar 11.5, Protein 18.9
SCALLOP, ORANGE, AND CUCUMBER KEBABS
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.
- Onto four skewers, thread orange wedges (through skin), ginger, cucumber, and scallops, beginning and ending with orange wedges; season with salt and pepper. Grill kebabs until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.
Nutrition Facts : Calories 155 g, Fat 1 g, Protein 20 g
BEER AND SCALLOP KEBABS
Nice quick recipe for your next BBQ. Preparation time does not include one hour marinating time. The liquid marinade will give more of a steamed rather than baked texture. If you like spicy food don't be scared with the chili flakes, it will make the final step all the much better.
Provided by Peter J
Categories Australian
Time 15m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 124.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 30, Sodium 496.4, Carbohydrate 8.9, Fiber 0.5, Sugar 0.8, Protein 15.8
GRILLED SHRIMP AND SCALLOP KABOBS
Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat.
- Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
- Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
- Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
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