Honey Garlic Scallop Kabobs Recipes

SCALLOP AND SHRIMP KABOBS

Steps:

• If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
• Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.
• Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

SPICY HONEY GARLIC SCALLOPS

Steps:

• In a bowl, combine your soy sauce, honey, sriracha, and minced garlic together. Mix throughly and pour half a bag or container with your scallops to marinate. Let the scallops marinate for 30 minutes.
• Once ready, in a cast iron (or non-stick pan of your choice), on medium to high heat, add some butter or oil of choice and then add your scallops. Let the scallops cook for around three minutes. Turn the scallops over and cook until golden - around 2 minutes.
• Remove the scallops and set them aside and add the rest of the marinade into the pan, stirring on low heat, letting the sauce thicken. Once the sauce has thicken, add the scallops back into the pan to coat them or pour the sauce directly onto the scallops.

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

SCALLOP KABOBS

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.

HONEY GARLIC BUTTER SCALLOPS

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the scallops and let marinate for 30 minutes.
• In a medium sized skillet at the butter. Add the scallops and discard marinade. Season with salt and pepper. Turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Add the reserved marinade to the skillet. Cook until the sauce starts to thicken and add scallops back in to coat. Garnish with green onions.

GRILLED LEMON GARLIC SCALLOPS

Steps:

• In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning.
• Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes.
• Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.

HONEY-GARLIC SCALLOP KABOBS

Steps:

• Heat greased grill to medium heat.
• Cook bacon, in batches, in large skillet on medium heat until almost done, turning halfway through the cooking time. (Bacon should still be pliable - do not cook until crisp.) Remove bacon from skillet; drain on paper towels. Cool slightly.
• Pat scallops dry with paper towels; season with pepper. Wrap with bacon. Thread onto 12 small skewers.
• Mix remaining ingredients until blended. Reserve half the ketchup mixture for later use. Brush kabobs with remaining ketchup mixture.
• Grill kabobs 3 to 5 min. on each side or until scallops are opaque, brushing with reserved ketchup mixture for the last few minutes.

GARLIC SCALLOP KEBABS

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!