Spiced Scallop Zucchini Kebabs Food

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

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

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 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.