Old Bay Scallop Kabobs Food

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.

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.

OLD BAY SCALLOP KABOBS

Steps:

• Mix butter Old Bay and parsley in small bowl. Thread scallops onto skewers. Place skewers on foil-lined shallow baking pan. Brush scallops with seasoned butter.Broil 6 to 8 minutes or until scallops are opaque turning occasionally and brushing with seasoned butter.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

CURRIED SCALLOP KEBABS WITH SQUASH

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 AND BACON KABOBS

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.

SHRIMP AND SCALLOP KABOBS

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.

GARLIC SCALLOP KEBABS

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!

GRILLED SHRIMP AND SCALLOP KABOBS

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.