Best Honey Garlic Scallop Kabobs Recipes

HONEY-GARLIC SCALLOP KABOBS

Honey-Garlic Scallop Kabobs image

Turn your next barbecue into a real event with our Honey-Garlic Scallop Kabobs recipe. We're not sure what we like better about Honey-Garlic Scallop Kabobs, the fact that they are wrapped in bacon or the marinade. No matter which your prefer, you can't go wrong with Honey-Garlic Scallop Kabobs.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 slices OSCAR MAYER Bacon, cut crosswise in half
24 large sea scallops (1-1/2 lb.)
1/2 tsp. pepper
1/3 cup HEINZ Tomato Ketchup
3 Tbsp. honey
3 Tbsp. lite soy sauce
1 Tbsp. lemon juice
1-1/2 tsp. minced garlic

Steps:

Heat greased grill to medium heat.
Cook bacon, in batches, in large skillet on medium heat until almost done, turning halfway through the cooking time. (Bacon should still be pliable - do not cook until crisp.) Remove bacon from skillet; drain on paper towels. Cool slightly.
Pat scallops dry with paper towels; season with pepper. Wrap with bacon. Thread onto 12 small skewers.
Mix remaining ingredients until blended. Reserve half the ketchup mixture for later use. Brush kabobs with remaining ketchup mixture.
Grill kabobs 3 to 5 min. on each side or until scallops are opaque, brushing with reserved ketchup mixture for the last few minutes.

Nutrition Facts : Calories 210, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1230 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 10 g, Protein 24 g

SCALLOP KABOBS

Scallop Kabobs image

"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

Ingredients

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

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

YUMMY HONEY CHICKEN KABOBS

Yummy Honey Chicken Kabobs image

Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

Provided by Ann Marie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled

Time 2h30m

Yield 12

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
⅓ cup honey
⅓ cup soy sauce
¼ teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Steps:

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g

SHRIMP & SCALLOP KABOBS

Shrimp & Scallop Kabobs image

Make and share this Shrimp & Scallop Kabobs recipe from Food.com.

Provided by Julesong

Categories Pineapple

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb raw shrimp
1 lb sea scallops, cut In half
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce, if avail
2 garlic cloves, finely chopped
2 tablespoons crystallized ginger, chopped or 1 1/2 teaspoons ginger, ground
1 teaspoon onion powder
1 (16 ounce) can pineapple chunks
2 small zucchini, sliced

Steps:

Peel and devein shrimp.
Drain pineapple chunks.
(Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
Add shrimp and scallops.
Cover; refrigerate 3 hours or overnight.
Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
Refrigerate leftovers.

Nutrition Facts : Calories 371.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 140.2, Sodium 909.7, Carbohydrate 17.9, Fiber 1.2, Sugar 12.2, Protein 30.3