SCALLOP AND ZUCCHINI KABOBS
Number Of Ingredients 13
Steps:
- TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients. Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Trim and cut the zucchini into 1/4-inch slices. Add the scallops and zucchini to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 20 to 30 minutes. Remove the scallops and zucchini from the bowl, reserving the marinade. Thread the scallops and zucchini alternately onto skewers do not crowd them. Thread the scallops through their sides so they lie flat thread the zucchini slices through the center so they stand perpendicular to the grill. Brush the skewers with the reserved marinade. Grill the kabobs over Direct High heat until the scallops are just opaque in the center and the zucchini slices are barely tender, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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Lonzie Hunt
[email protected]These kabobs are delicious and easy to make. I love that I can use fresh or frozen scallops.
Urvashi Rai
[email protected]These kabobs are a great way to use up leftover scallops and zucchini. They're also a great way to get your kids to eat their vegetables.
Shakil Rana
[email protected]I've made these kabobs several times and they're always a hit. They're the perfect appetizer or main course.
Looking for THE truth
[email protected]These kabobs are perfect for a summer cookout. They're easy to make and they're always a crowd-pleaser.
Md ismail hossen
[email protected]I made these kabobs for a party and they were a hit! Everyone loved them and I got lots of compliments.
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[email protected]These kabobs are a great way to get your kids to eat their vegetables. My kids loved the scallops and zucchini and they didn't even realize they were eating healthy.
Leiah
[email protected]I'm not a fan of zucchini, but I loved these kabobs! The scallops were cooked perfectly and the zucchini was surprisingly tender and flavorful.
ILDEFONSO VILLALBA
[email protected]These kabobs are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen scallops.
Zachary Arnold
[email protected]I've made these kabobs several times and they're always a hit. The scallops are always cooked perfectly and the zucchini is always tender.
Decker Clancy
[email protected]These were delicious! I made them for dinner last night and my family loved them.
Luxolo Nompokwe
[email protected]I'm not a big fan of scallops, but I loved these kabobs! The zucchini was perfectly cooked and the scallops were tender and flavorful.
Ikechukwu Emmanuel
[email protected]This recipe was easy to follow and the kabobs turned out great! I used fresh scallops and zucchini from my garden and the flavors were amazing.
Rileigh Isaacs
[email protected]These kabobs were a hit at my last party! The scallops were perfectly cooked and the zucchini was tender and flavorful. I will definitely be making these again.