Scallop And Zucchini Kabobs Recipes

HOW TO MAKE SCALLOP KEBABS

Steps:

• Preheat the grill. To ensure that the grill is hot enough to cook the scallop kabobs, it's important to preheat it. Set the heat to 350 to 400 degrees Fahrenheit (177 to 200 degrees Celsius), and allow it to fully heat. If your grill doesn't have specific temperature settings, preheat it on medium-high heat. If you don't have a grill, you can use a grill pan to make the scallop kabobs. Preheat the pan on your stove over medium-high heat.
• Remove the ends of the asparagus and chop. For the kabobs, you'll need 20 asparagus spears. Use clean fingers to snap off the tough ends of the spears and throw them away. Next, use a sharp knife to chop the asparagus into 2-inch (5-cm) pieces. You can substitute your favorite vegetable(s) for the asparagus. Bell peppers, zucchini, and squash are ideal options.
• Alternate the scallops and asparagus on wooden skewers. Once you've chopped the asparagus, thread it and 40 sea scallops on 10 6-inch (15-cm) wooden skewers. Place one scallop and then one piece of asparagus, and continue the pattern until the skewer is mostly full, with just enough free space to hold it when you eat. To ensure that the wooden skewers don't burn, make sure to soak them in water for at least 30 minutes before grilling the scallops.
• Brush the kabobs with olive oil and grill on each side. Set the kabobs on a platter or tray, and use a basting brush to apply ¼ cup (59 ml) of herb-flavored olive oil over the scallops and asparagus. Next, place the kabobs on the preheated grill and allow them to cook for 2 ½ minutes on each side or until the scallops are fully opaque. You can find herb-flavored oils, such as garlic or basil, at many grocery stores or you can make your own by heating the olive oil to 180 degrees Fahrenheit (82 degrees Celsius) over medium-low heat and pouring it over the dried herbs of your choice. Allow the oil to cool, and store it in an airtight container. Don't use garlic to flavor homemade infused oil, though, because there is a risk of Botulism and other dangerous bacteria. Keep the grill closed while you're cooking the skewers.
• Season the kabobs with salt and serve with lemon wedges. When you've finished grilling the kabobs, transfer them to a platter. Sprinkle them with salt to taste, and serve with some lemon wedges that you can squeeze over the scallops. Tabbouleh salad and/or grilled pita wedges make ideal side dishes for the scallop kabobs.

GRILLED SCALLOP KEBABS WITH ZUCCHINI AND RED ONION

Steps:

• Preheat the grill until very hot
• Slice the zucchini into 1 inch circles
• Peel and cut the onion into thick chunks
• Take a wooden (or metal) skewer and place a red onion chunk all the way to the bottom of the skewer.
• Repeat with a zucchini circle followed by a scallop
• Repeat the process until the skewer has been filled all the way to the top
• Set aside and season with salt and black pepper
• Trim the asparagus and lay flat on a sheet pan
• Drizzle with the olive oil and season with salt and black pepper
• Place the asparagus onto the hot grill and using tongs, move them so they are all laying flat
• Grill for 3-4 minutes until they just begin to char and then transfer to a plate
• Place the scallop skewers onto the grill and grill for about 3 minutes
• Turn the skewers over and grill for another 2-3 minutes
• Transfer to a plate to rest while you make the salad
• Place a large handful of the mixed greens onto a large platter and top with the grilled asparagus, garnish with sliced almonds if desired
• Mix the chopped salad with the dressing and serve on a plate with a scallop skewer
• Serve at once with a glass of the Sauvignon Blanc

CURRIED SCALLOP KEBABS WITH SQUASH

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.
• Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges.

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.

GRILLED SHRIMP AND SCALLOP KABOBS

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.

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.

ZUCCHINI-WRAPPED SCALLOPS

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.

SCALLOPS WITH ZUCCHINI

Steps:

• In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
• Remove zucchini from pan.
• Add scallops to pan.
• Cook until no longer opaque (about 5 minutes).
• Put with zucchini.
• Add butter to skillet.
• Add garlic, green onions and tomato.
• Bring to a boil.
• boil 1 minute.
• Add zucchini and scallops.
• Heat through.
• Sprinkle with parmesan cheese.

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.

LOW CARB SCALLOPED ZUCCHINI

Steps:

• Preheat oven to 350°F.
• Boil the zucchini in salted water for 5 minutes and then drain really well and pat dry.
• Mix the egg, cottage cheese, onion, diced ham, parsley, salt and garlic powder together.
• Spray a 2 quart casserole with nonstick cooking spray and then layer 1/3 of the zucchini in the bottom.
• Layer 1/2 of the cheesy ham mixture over the zucchini and continue layering until finished off with a top layer of zucchini.
• Spread the uncooked bacon out over the top and bake for 1 hour at 350°F.

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.

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

Steps:

• Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
• Trim the ends of the zucchini, and cut them into 1/8-inch slices.
• Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
• In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
• Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

SCALLOP AND ZUCCHINI KABOBS

Steps:

• TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients. Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Trim and cut the zucchini into 1/4-inch slices. Add the scallops and zucchini to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 20 to 30 minutes. Remove the scallops and zucchini from the bowl, reserving the marinade. Thread the scallops and zucchini alternately onto skewers do not crowd them. Thread the scallops through their sides so they lie flat thread the zucchini slices through the center so they stand perpendicular to the grill. Brush the skewers with the reserved marinade. Grill the kabobs over Direct High heat until the scallops are just opaque in the center and the zucchini slices are barely tender, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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.

SEARED CURRIED SCALLOPS WITH ZUCCHINI

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
• Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
• Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.