Best 2 Zucchini Wrapped Scallops Recipes

Treat your taste buds to a culinary journey with our tantalizing Zucchini Wrapped Scallops recipe, a harmonious blend of delicate scallops, crisp zucchini slices, and a symphony of flavors. This low-carb, keto-friendly dish is not only visually stunning but also packed with nutrients, making it a delightful and wholesome meal.

In addition to the main recipe, we present you with a collection of variations and alternative cooking methods to suit your preferences and dietary needs:

1. Air Fryer Zucchini Wrapped Scallops: Experience the convenience of air frying with this quick and effortless recipe. Enjoy crispy zucchini-wrapped scallops without the added oil.

2. Baked Zucchini Wrapped Scallops: Indulge in a healthier version of this dish by baking the zucchini-wrapped scallops in the oven. This method provides a succulent and juicy texture while minimizing calories.

3. Zucchini and Shrimp Skewers: Combine the tender texture of scallops with succulent shrimp in this vibrant skewer recipe. Grilled to perfection, these skewers are perfect for a colorful and flavorful appetizer or main course.

4. Zucchini and Scallop Fritters: Transform zucchini and scallops into golden-brown fritters, perfect for a quick and tasty snack or side dish. These crispy treats are sure to be a hit at any gathering.

5. Scallop and Zucchini Salad: Create a refreshing and light salad by combining seared scallops, zucchini ribbons, and a tangy vinaigrette dressing. This salad is a delightful blend of flavors and textures that will brighten up your lunch or dinner.

With this diverse collection of recipes, you can create a zucchini-scallop feast that caters to your cravings and dietary preferences. From air-fried to baked, grilled to pan-fried, and even transformed into fritters or salads, these recipes are sure to elevate your culinary skills and impress your family and friends.

Here are our top 2 tried and tested recipes!

ZUCCHINI-WRAPPED SCALLOPS

Zucchini-Wrapped Scallops image

Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange zest
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

Steps:

In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes. , Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. , On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.

Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

ZUCCHINI-WRAPPED HALIBUT "SCALLOPS"

Zucchini-Wrapped Halibut

Provided by Jessica Goldman Foung

Categories Fish Low Sodium Dinner Seafood Halibut Spice Curry Zucchini Pan-Fry Healthy Cumin Paprika Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 25

Ingredients

Zucchini Rub
1 teaspoon smoked paprika
1 teaspoon ground cumin
Scallop Rub
2 teaspoons curry powder
1/2 teaspoon ground white pepper
1/2 teaspoon onion powder
Glaze
1 tablespoon honey
1 teaspoon water
1 teaspoon dark brown sugar
The Main Meat
1 large zucchini
1 pound halibut, fillets cut into 1-inch cubes (see note)
Toothpicks
Noodles and Sauce
1 pound spinach (I use the whole thing, stems and leaves, because I'm lazy)
2 tablespoons unsalted butter
1 shallot, finely diced
2 teaspoons all-purpose flour
1/2 cup heavy cream
1/4 cup dry white wine
1 pound dry fettuccine
Vegetable oil
Olive oil, for drizzling

Steps:

To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls. Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons. Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons. Make as many as possible and stop when you get to the seeds. Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered. It doesn't have to be an even coating, but you want every ribbon to have some color and spice.
Bring a large pot of water to a boil.
Dip the halibut chunks into the scallop rub, making sure they are coated on all sides. Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap. Use a toothpick to secure the zucchini and push it through to the other side. Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons.
Now it's time to start on your sauce. Add the spinach to the boiling pot of water and cook for 1 minute. Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain. Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid. Do this 4 to 5 times until no water remains. Finely chop the spinach into little green bits and set aside.
In a saucepan, melt the butter over medium heat. Add the shallot and cook for 2 minutes. Then add the flour and whisk until combined, 2 to 3 minutes. Add the cream and whisk until the sauce begins to thicken, about 5 minutes. Add the wine and the chopped spinach and continue to cook for 5 more minutes. The sauce will look thick, like creamed spinach. Reduce the heat to the lowest setting to keep the sauce warm.
Reheat the water you used to cook the spinach, and bring to a boil. Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly.
Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package. While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible). When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes. Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more. Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes. The halibut will have a crisp, brown sear on both sides. Put the cooked fish on a clean plate and cover it with foil to keep warm. If you had to split the fish into two batches, repeat until all the halibut rounds are cooked.
Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together. Add the warm spinach sauce to the pasta and toss.
To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 "scallops" per guest. Remove the toothpicks and dig in.

Tips:

Choose fresh, high-quality ingredients. Fresh scallops have a sweet, briny flavor and a firm texture. Look for scallops that are plump and opaque, with no discoloration.
Soak the wooden skewers in water for at least 30 minutes before using. This will help to prevent them from burning on the grill.
Season the scallops well. A simple combination of salt, pepper, and garlic powder is all you need to bring out the natural flavor of the scallops.
Wrap the scallops tightly in the zucchini slices. This will help to keep them moist and flavorful during grilling.
Grill the scallops over medium heat. This will help to prevent them from overcooking and becoming tough.
Serve the scallops immediately with your favorite dipping sauce. A simple lemon-butter sauce is a classic choice.

Conclusion:

Zucchini-wrapped scallops are a delicious and healthy way to enjoy this versatile seafood. They are easy to make and can be grilled, baked, or pan-fried. Serve them as an appetizer or main course, and enjoy the unique flavor combination of sweet zucchini and briny scallops.