Scallop And Pineapple Kabobs Recipes

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GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS



Grilled Teriyaki Shrimp and Pineapple Skewers image

These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅓ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
1 pound jumbo shrimp
½ fresh pineapple, cored and cut into 1 1/2-inch pieces
skewers
2 tablespoons minced fresh cilantro
1 tablespoon toasted sesame seeds

Steps:

  • Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
  • Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g

SHRIMP AND SCALLOP KABOBS



Shrimp and Scallop Kabobs image

"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup butter, cubed
3 teaspoons Cajun seasoning
1-1/2 teaspoons hot pepper sauce
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
12 uncooked large shrimp (about 1/2 pound)
16 sea scallops (about 2 pounds)

Steps:

  • In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.

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

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

GRILLED SHRIMP AND SCALLOP KABOBS



Grilled Shrimp and Scallop Kabobs image

Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Steps:

  • Heat coals or gas grill for direct heat.
  • Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
  • Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
  • Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS



Honey-Garlic Shrimp and Pineapple Skewers image

Nothing says summer like shrimp on the grill. This quick recipe will have dinner on the table in under 30 minutes. Serve over rice, pasta, or a salad.

Provided by Bren

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 1

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons raw honey
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1 large clove garlic, minced
2 teaspoons low-sodium soy sauce (such as Bragg®)
1 pinch red pepper flakes
4 ounces large shrimp, peeled and deveined
8 (1 inch) cubes fresh pineapple
8 (1 inch) pieces red bell pepper
2 each bamboo skewers, soaked in water for 20 minutes
1 serving cooking spray

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.

Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g

SCALLOPS AND MANGO SKEWERS



Scallops and Mango Skewers image

Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they're opaque all the way through.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, seafood, vegetables, appetizer, main course

Time 15m

Number Of Ingredients 7

Vegetable oil, for brushing
Large scallops
Fresh mango, cut into 1-inch pieces
Red bell pepper, cut into bite-size pieces
Red onion, cut into wedges
Salt and pepper
Chopped cilantro and lime wedges, for serving

Steps:

  • Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
  • Thread the scallops through their equators onto metal or soaked wooden skewers, alternating them with mango, red bell pepper and onion. Brush with oil and season with salt and pepper.
  • Grill skewers until browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
  • Sprinkle with cilantro and serve with lime wedges.

SCALLOP AND PINEAPPLE KABOBS



Scallop and Pineapple Kabobs image

It's time to do some grilling! (You could also cook these on a griddle if you don't have a grill). If you love scallops and love pineapples, you'll LOVE this recipe :) ENJOY! Note: Preparation includes 15 minute marinating time.

Provided by StrikingEyes00

Categories     Pineapple

Time 28m

Yield 2 serving(s)

Number Of Ingredients 11

2 teaspoons lime peel, grated
1/4 cup lime juice
1/4 cup fresh cilantro, snipped
2 small jalapeno peppers, seeded and finely chopped
2 teaspoons sugar
1/3 cup canola oil
16 sea scallops (about 1 1/2 lb)
16 large fresh pineapple chunks
1 avocado, peeled, pitted, cut in 8 chunks
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • For dressing, combine lime peel and juice, cilantro, jalapeno, sugar, 1/2 tsp salt, and 1/2 tsp pepper.
  • Whisk in oil and set aside.
  • Combine scallops pineapple, and avocado. Toss with 2 Tbsp of the dressing; reserve remaining.
  • Marinate 15 minutes; stirring often.
  • Thread pieces on four 12-inch skewers.
  • Grill on greased rack directly over medium-high heat for 4 minutes, turn, and heat 4 more minutes.
  • Serve with remaining dressing.

Nutrition Facts : Calories 617.2, Fat 52.1, SaturatedFat 4.8, Cholesterol 39.6, Sodium 783.5, Carbohydrate 19.4, Fiber 7.4, Sugar 5.9, Protein 22.6

SCALLOP AND BACON KABOBS



Scallop and Bacon Kabobs image

This recipe is wonderful served over rice with a salad and some bread. The sweetness of the scallops is perfect with the pineapple. Great summertime recipe. Marinating time is not included in prep and cook time.

Provided by breezermom

Categories     Pineapple

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb fresh bay scallop (the smaller sized scallops, not the large sea scallops)
1 small pineapple, cut into 1 inch pieces
18 fresh mushroom caps, trimmed
2 medium green bell peppers, cut into 1 inch pieces
18 cherry tomatoes
1/4 cup vegetable oil
1/4 cup lemon juice
1/4 cup chablis (or other dry white wine)
1/4 cup soy sauce
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 slices bacon, cut into thirds

Steps:

  • Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
  • Cook the bacon until limp but not browned. Drain and set aside.
  • Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
  • Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.

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