Beer And Scallop Kebabs Recipes

BEER AND SCALLOP KEBABS

Beer and Scallop Kebabs image

Nice quick recipe for your next BBQ. Preparation time does not include one hour marinating time. The liquid marinade will give more of a steamed rather than baked texture. If you like spicy food don't be scared with the chili flakes, it will make the final step all the much better.

Provided by Peter J

Categories Australian

Time 15m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 7

Ingredients

500 g scallops
1 cup beer
4 garlic cloves
1/4 teaspoon ground black pepper
1/4 teaspoon chili flakes
1 small onion, chopped
8 skewers

Steps:

Mix all ingredients in a small bowl.
Refrigerate covered for one hour or more.
Place a few scallops on each skewer.
Grill on BBQ over medium heat for around 5-10 minutes, turning occasionally and pouring over reserved marinade.
Serve with remaining beer.

Nutrition Facts : Calories 124.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 30, Sodium 496.4, Carbohydrate 8.9, Fiber 0.5, Sugar 0.8, Protein 15.8

SPICED SCALLOP-ZUCCHINI KEBABS

Spiced Scallop-Zucchini Kebabs image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1/2 cup lightly packed fresh cilantro
1/4 cup lightly packed fresh mint
1/4 cup light coconut milk
Juice of 1 lime
1 jalapeño pepper, seeds removed
1 small clove garlic
1 teaspoon sugar
Kosher salt
4 tablespoons unsalted butter
1 small clove garlic, minced
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, cracked
1/8 teaspoon hot paprika
Kosher salt
12 to 18 large sea scallops, muscles removed
2 small zucchini, cut into 1/2-to- 3/4-inch-thick rounds
Vegetable oil, for brushing
Lime wedges, for serving

Steps:

Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeño, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
Prepare the kebabs: Melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.)
Preheat a grill to medium. If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers). Thread the scallops and zucchini rounds onto the skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt. Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges.

GARLIC SCALLOP KEBABS

Garlic Scallop Kebabs image

This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time!

Provided by Kelly0412

Categories Low Cholesterol

Time 1h7m

Yield 6 Kebabs, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup fresh lemon juice
1/3 cup dry white wine (or reduced sodium chicken broth)
4 garlic cloves, minced
2 bay leaves
1 teaspoon lemon peel, grated
1 teaspoon black pepper
1 1/2 lbs sea scallops
4 cups mushroom caps
3 medium red bell peppers, cut into 1 inch squares
3 medium green bell peppers, cut into 1 inch squares
2 large red onions, cut into 1 inch squares

Steps:

In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
Place kebabs on grill (over medium heat).
Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!

Nutrition Facts : Calories 177, Fat 1.4, SaturatedFat 0.2, Cholesterol 37.5, Sodium 191.2, Carbohydrate 18.1, Fiber 3.6, Sugar 7.3, Protein 22.3

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

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