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Scallop Kabobs

Scallop Kabobs

Scallop Kabobs

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 30 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings

Skewers make this simple combo special.

Ingredients

  • 4 10-inch skewers
  • 1 c. halved mushrooms
  • 1 c. cherry tomatoes
  • 1 cut-up yellow pepper (cut in 1-inch chunks)
  • 1 sliced zucchini (cut in 1/2-inch chunks)
  • 16 sea scallops
  • ¼ c. butter, melted
  • 2 tsp. Garlic Powder
  • ½ tsp. rosemary, crushed
  • 1 tsp. Spanish Paprika
  • ¼ tsp. salt

Directions

  1. Skewer vegetables and scallops alternately.
  2. Melt butter in a small bowl.
  3. Stir in garlic powder, rosemary, paprika, and salt.
  4. Baste kabobs with some of the butter mixture.
  5. Grill over medium heat for 10 to 15 minutes, or until scallops are opaque in center, basting often.
  6. Serve on a bed of rice.
  7. Broiling instructions: To broil, baste kabobs generously.
  8. Place kebabs on rack in broiler pan so kebabs are 3 to 4 inches from heat.
  9. Broil 10 to 12 minutes, or until scallops are opaque in the center, turning once.

Tips

If using wooden skewers, soak in water for 20 minutes before use.