SHRIMP & SCALLOP KABOBS
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
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
SCALLOP KABOBS
"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
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
BROILED PINEAPPLE-SCALLOP KABOBS
Make and share this Broiled Pineapple-Scallop Kabobs recipe from Food.com.
Provided by DallasDiva22
Categories Broil/Grill
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place frozen scallops in a colander in the sink; run cold water over scallops about 5 minute or till partially thawed.
- Cut any large scallops in half. Sprinkle scallops with lemon juice.
- On 4 skewers, alternate scallops with pineapple chunks and green peppers.
- Place kabobs on a rack of an unheated broiler pan.
- Stir together chili sauce and orange marmalade.
- Broil kabobs 3-4 inches from heat source for 6 minute.
- Carefully turn kabobs, brush with chili sauce mixture.
- Broil kabobs 5-6 minute more till scallops are done.
- Brush with any additional sauce before serving.
Nutrition Facts : Calories 177.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 20.4, Sodium 644.5, Carbohydrate 32.2, Fiber 2.8, Sugar 24.6, Protein 11.6
SCALLOP AND PINEAPPLE KABOBS
It's time to do some grilling! (You could also cook these on a griddle if you don't have a grill). If you love scallops and love pineapples, you'll LOVE this recipe :) ENJOY! Note: Preparation includes 15 minute marinating time.
Provided by StrikingEyes00
Categories Pineapple
Time 28m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- For dressing, combine lime peel and juice, cilantro, jalapeno, sugar, 1/2 tsp salt, and 1/2 tsp pepper.
- Whisk in oil and set aside.
- Combine scallops pineapple, and avocado. Toss with 2 Tbsp of the dressing; reserve remaining.
- Marinate 15 minutes; stirring often.
- Thread pieces on four 12-inch skewers.
- Grill on greased rack directly over medium-high heat for 4 minutes, turn, and heat 4 more minutes.
- Serve with remaining dressing.
Nutrition Facts : Calories 617.2, Fat 52.1, SaturatedFat 4.8, Cholesterol 39.6, Sodium 783.5, Carbohydrate 19.4, Fiber 7.4, Sugar 5.9, Protein 22.6
SHRIMP AND SCALLOP KABOBS
"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
GRILLED SHRIMP AND SCALLOP KABOBS
Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
SCALLOP AND BACON KABOBS
This recipe is wonderful served over rice with a salad and some bread. The sweetness of the scallops is perfect with the pineapple. Great summertime recipe. Marinating time is not included in prep and cook time.
Provided by breezermom
Categories Pineapple
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
SEARED SCALLOPS WITH PINEAPPLE
Make and share this Seared Scallops With Pineapple recipe from Food.com.
Provided by Chef Hawgwild
Categories Low Cholesterol
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt, pepper and chili flakes.
- In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
- Sear the scallops until golden brown on both sides, but only flip once.
- Remove and set aside on a plate.
- Next add the chopped garlic and cook for just a minute or two, then add the wine.
- The garlic and wine should start to simmer, continue this until its reduced.
- Then add the pineapple and stir around to coat.
- Pour it all over the scallops and garnish. Serve immediately.
- For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.
Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9
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