Scallop Kabobs

Servings: 6

Courtesy of Jen Ozick!!!  Thanks Jen!

36 Sea scallops (around 1#)
6 oz. lean, sliced ham, cut into 36 strips
Non-stick spray
3 cloves garlic, minced
1/4 cup lemon juice (fresh juiced lemon is best)
2 Tbsp parsley, fresh, minced
1 Tbsp oregano, fresh, minced

Wrap each scallop with a strip of ham; thread 6 scallops onto each of 6 (12″) skewers. Set aside.
Coat a medium non-stick skillet with cooking spray; place over medium-high heat until hot. Add garlic, and saute until browned. Remove from heat, and stir in lemon juice, parsley, and oregano.
Coat grill rack with cooking spray, and place on grill over medium-hot coals (350-400 degrees). Place kabobs on rack; uncovered, 9 minutes or until scallops are done, turning and basting often with lemon mixture. Serve warm.

Nutrition Facts: Calories: 102; Protein: 17.8g; Fat: 1.7g; Carbohydrate: 3.1g.

Did you know!

The name “scallop” is derived from the Old French escalope, which means “shell”. Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterized by having two types of meat in one shell: the adductor muscle, called “scallop” which is white and meaty, and the roe, called “coral”, which is red or white and soft. Scallops have lent their name to the culinary term scalloped, which originally referred to seafood creamed and served hot in the shell. Today it means a creamed casserole dish such as scalloped potatoes, which contains no seafood at all.

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