Scallop And Zucchini Kabobs Recipes

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.

SPICED SCALLOP-ZUCCHINI KEBABS

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.

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL

Steps:

• Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
• For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
• For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
• Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
• Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

SHRIMP & SCALLOP KABOBS

Steps:

• Peel and devein shrimp.
• Drain pineapple chunks.
• (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
• In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
• Add shrimp and scallops.
• Cover; refrigerate 3 hours or overnight.
• Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
• Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
• Refrigerate leftovers.

MAMITA'S MOJITO SCALLOP KABOBS WITH STUFFED TOMATOES

Steps:

• Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
• Carefully remove tomato insides with a spoon; discard tomato insides.
• Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
• Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
• Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.