Herbed Scallop Kebabs

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Grilled under a watchful eye to avoid overcooking, these skewers are a snap to prepare. A light lemon-and-herb marinade allows the sweet, succulent flavor of the scallops to shine. Be sure to purchase sea scallops, which are a good size for kebabs.

Herbed Scallop Kebabs
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 3 tablespoons lemon juice

  • 1 1/2 tablespoons chopped fresh thyme

  • 2 teaspoons extra-virgin olive oil

  • 2 teaspoons freshly grated lemon zest

  • 1 teaspoon freshly ground pepper

  • 1/4 teaspoon salt, or to taste

  • 1 1/4 pounds sea scallops, trimmed

  • 1 lemon, cut into 8 wedges

Directions
  1. 4 servings

  2. Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.

  3. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.

  4. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.

  5. Lightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.


Nutritional Facts

Servings
4
Per serving
Calories
155
Carbohydrates
6g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
24g
Cholesterol
47mg
Dietary Fiber
1g
Potassium
496mg
Sodium
374mg
Added Sugars
0g
Exchanges
3 1/2 very lean meat
Carbohydrate Servings
0
Selenium (44% daily value)
Vitamin C (20% dv).

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