Scallop Zucchini Artichoke Skewers Recipes

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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

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.

GRILLED SEA SCALLOP AND SHIITAKE SKEWERS



Grilled Sea Scallop and Shiitake Skewers image

Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Scallops

Time 55m

Yield 4

Number Of Ingredients 10

7 ounces shiitake mushrooms, stems removed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 pound sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
8 wooden skewers

Steps:

  • Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
  • Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
  • Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 10.7 g, Cholesterol 68.5 mg, Fat 14.6 g, Fiber 1 g, Protein 30.4 g, SaturatedFat 1.9 g, Sodium 736.7 mg, Sugar 1 g

SCALLOPS WITH ZUCCHINI



Scallops With Zucchini image

Make and share this Scallops With Zucchini recipe from Food.com.

Provided by MizzNezz

Categories     Low Cholesterol

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium zucchini, cut into 2 inch strips
3 teaspoons olive oil
salt and pepper
1 1/2 lbs scallops
2 teaspoons butter
1 teaspoon minced garlic
2 green onions, sliced
1 large tomatoes, diced
grated fresh parmesan cheese

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.

Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4

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

SCALLOP BROCHETTES WITH ARTICHOKES AND WHITE BEANS



Scallop Brochettes with Artichokes and White Beans image

Categories     Bean     Sauté     Scallop     Artichoke     Spring     Gourmet

Yield Makes 6 servings

Number Of Ingredients 29

For beans
2 1/2 cups dried small white beans such as Great Northern (10 oz)
1 small onion, chopped
1 medium carrot, chopped
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
3 garlic cloves, minced
1 fresh thyme sprig
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
For artichokes
2 lemons, halved
6 large artichokes (10 ounces each)
1 tablespoon olive oil
1 tablespoon salt
For vinaigrette
6 tablespoons Sherry vinegar
6 tablespoons hazelnut oil
1 tablespoon white Port
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup canola oil
For scallop brochettes
24 sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
1 tablespoon olive oil
3 tablespoons finely chopped fresh parsley
Special Equipment
a melon-ball cutter and 6 (10-inch) wooden skewers

Steps:

  • Cook beans:
  • Cover beans with cold water to cover by 2 inches in a large bowl and soak, covered, overnight. Drain in a colander.
  • Cook onion and carrot in butter in a 4- to 5-quart pot over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add soaked beans, lemon juice, garlic, thyme, and bay leaf and cover with cold water by 1 inch. Simmer beans, partially covered, until tender, 50 minutes to 1 hour. Add salt, then cool beans in their cooking liquid, uncovered, until warm.
  • Prepare artichokes while beans are simmering:
  • Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
  • Cut off stem of 1 artichoke flush with base using a sharp paring knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut yellow leaves flush with top of artichoke bottom. Discard purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with knife, then rub artichoke bottom all over with another lemon half and drop artichoke into acidulated water. Trim remaining artichokes in same manner.
  • Put 3 quarts water in a 5-quart pot, then squeeze juice from remaining 2 lemon halves into water and stir in oil and salt. Bring to a simmer. Drain artichoke bottoms and add to simmering liquid, then simmer, partially covered, until tender, about 25 minutes. Cool artichokes in cooking liquid until warm.
  • Make vinaigrette while beans and artichokes cool:
  • Blend vinaigrette ingredients except canola oil in a blender until well combined. With motor running, add canola oil in a slow stream and blend until emulsified.
  • Cook scallops:
  • Pat scallops dry and season with salt and pepper. Thread 4 scallops through sides onto each skewer. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 3 skewers at a time, until golden and just cooked through, 21/2 to 3 minutes on each side. Transfer brochettes to a plate.
  • Assemble dish:
  • Heat vinaigrette in a small saucepan over low heat, stirring, until warm. Drain beans in a colander, discarding bay leaf and thyme, and transfer to a large bowl. Transfer artichoke bottoms with a slotted spoon to beans and toss beans and bottoms gently with 1 cup vinaigrette and salt and pepper to taste.
  • Place an artichoke bottom, stemmed side down, in each of 6 shallow bowls or soup plates and top with beans. Arrange scallop brochettes over beans, then drizzle with remaining vinaigrette and sprinkle with parsley.

SCALLOP-VEGGIE SKEWERS



Scallop-Veggie Skewers image

Make and share this Scallop-Veggie Skewers recipe from Food.com.

Provided by Diane C 2

Categories     Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

8 (12 inch) wooden skewers
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon fennel seed
1/2 teaspoon salt
2 garlic cloves, minced
1 lb large scallop, drained
1 zucchini, cut into 1/2-inch-thick slices
1 medium red onion, cut into 1-inch pieces
lemon wedge

Steps:

  • Soak 8 wooden skewers in warm water 30 minutes. Drain.
  • Combine olive oil and next 5 ingredients in a small bowl.
  • Place scallops, zucchini, and onion in a large zip-top freezer bag. Add lemon juice mixture; seal bag, and marinate in refrigerator 20 minutes.
  • Remove scallops and vegetables from marinade, discarding marinade. Thread scallops and zucchini 1/4-inch apart onto 3 skewers. Thread onion 1/4-inch apart onto remaining 3 skewers.
  • Grill onion, covered with grill lid, over medium-high heat (350 to 400 F) 5 minutes; add scallops. Grill, covered with grill lid, 15 additional minutes, turning once. Serve scallops and vegetables with lemon wedges.

ZUCCHINI-WRAPPED SCALLOPS



Zucchini-Wrapped Scallops image

Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange zest
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

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.

Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SCALLOP AND ZUCCHINI KABOBS



Scallop And Zucchini Kabobs image

Number Of Ingredients 13

FOR THE MARINADE:
3 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon grated lime zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 to 3 drops Tabasco hot pepper sauce
1 1/2 pounds large sea scallops (24 scallops)
2 medium zucchini

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.

Nutrition Facts : Nutritional Facts Serves

GRILLED SCALLOPS, ZUCCHINI, AND SCALLIONS WITH WHITE BEANS



Grilled Scallops, Zucchini, and Scallions with White Beans image

Categories     Bean     Backyard BBQ     Scallop     Zucchini     Summer     Grill     Grill/Barbecue     Gourmet

Number Of Ingredients 12

eight 10-inch wooden skewers
a 15 1/2-ounce can small white beans
1/2 cup packed fresh cilantro sprigs
1 lemon
1 teaspoon Dijon mustard
8 large scallions
2 medium zucchini
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
24 large sea scallops (about 1 1/4 pounds)
2 teaspoons olive oil
Garnish: fresh cilantro sprigs

Steps:

  • Prepare grill. Soak skewers in warm water 30 minutes.
  • In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
  • In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
  • In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
  • Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops-not on skewers-can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
  • Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

SCALLOP CAKES WITH ARTICHOKE HEARTS



Scallop Cakes With Artichoke Hearts image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, appetizer

Time 20m

Yield Four servings

Number Of Ingredients 8

1/2 pound sea scallops, coarsely chopped
3 artichoke hearts, cooked until tender, cooled and coarsely chopped
1 tablespoon minced fresh parsley
1 teaspoon minced fresh mint
1 egg, beaten
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup cracker crumbs

Steps:

  • Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 8 cakes, each about 1/2 inch thick.
  • Coat a large nonstick skillet lightly with oil. Heat over medium-low heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides and scallops are cooked through, about 4 minutes per side.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams

SCALLOPS WITH ARTICHOKES AND TOMATOES



Scallops with Artichokes and Tomatoes image

A flavorful seafood sauté that's simple enough to throw together in a time crunch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 11m

Yield 4

Number Of Ingredients 9

1 pound bay scallops
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon salt
1/8 teaspoon white pepper
1 garlic clove, finely chopped
1 package (9 ounces) frozen artichoke hearts, thawed and drained
1 cup cherry tomato, cut in fourths
1 cup shredded spinach or romaine
1 tablespoon lemon juice

Steps:

  • Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
  • Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg

SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES



Scallops With Artichokes And Jerusalem Artichokes image

Provided by Regina Schrambling

Categories     dinner, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 pound Jerusalem artichokes, scrubbed
Salt
1 tablespoon honey
1/4 cup sherry vinegar
2 tablespoons sherry
2 cups peanut oil
3 large artichoke hearts
2 tablespoons olive oil
12 large scallops
Fresh black pepper to taste
3 tablespoons butter
2 teaspoons minced shallot
2 thyme sprigs, chopped
1/2 bunch fresh sage, in julienne

Steps:

  • Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
  • Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
  • Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
  • Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
  • Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.

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From houseandhome.com


SCALLOP AND PANCETTA SKEWERS | RICARDO
Preheat the grill, setting the burners to high. Oil the grate. Season the scallops with salt and pepper. Wrap each scallop in a half slice of pancetta. Thread 3 scallops on each skewer. Grill for about 3 minutes on one side, then turn and grill for 3 minutes more. Divide the greens among 4 plates and top each with a skewer.
From ricardocuisine.com


SEARED SCALLOPS ON ZUCCHINI NOODLES WITH AVOCADO SAUCE
2017-08-06 Instructions. In a food processor, add avocados, basil leaves, garlic cloves, lemon juice, salt and pepper to taste. While blending, slowly add in the olive oil until all is smooth, creamy, and well combined. Set aside. Generously season the scallops with salt and pepper.
From asassyspoon.com


GRILLED SCALLOPS ZUCCHINI AND SCALLIONS WITH WHITE BEANS FOOD
eight 10-inch wooden skewers: a 15 1/2-ounce can small white beans: 1/2 cup packed fresh cilantro sprigs: 1 lemon: 1 teaspoon Dijon mustard: 8 large scallions: 2 medium zucchini: 2 teaspoons coarse salt: 1 1/2 teaspoons ground cumin: 24 large sea scallops (about 1 1/4 pounds) 2 teaspoons olive oil: Garnish: fresh cilantro sprigs
From wikifoodhub.com


SHRIMP AND SCALLOP SKEWERS RECIPE - FOOD NEWS
2 pounds scallops, drained 2 pounds shrimp, peeled and deveined To make marinade, combine all ingredients, except scallops and shrimp, in a jar and shake well. Marinate seafood in refrigerator for 2 to 3 hours. Alternate shrimp and scallops on skewers. Broil over charcoal or under broiler for 10 minutes, turning once.
From foodnewsnews.com


SCALLOP, CHORIZO AND OLIVE SKEWERS RECIPE | EAT SMARTER USA
Add the remaining oil to the skillet. Cut the chorizo into about 1/2 cm (approximately 1/4-inch) thick slices. Rinse the scallops, pat dry and toss with …
From eatsmarter.com


SCALLOP, ZUCCHINI AND PEPPER SKEWERS | THRIFTY FOODS …
1-800-667-8280. Store Hours; Entertaining Trays; Sendial; Careers; FAQ; Select a store , ,
From thriftyfoods.com


SHRIMP AND SCALLOP KABOBS | THE FOOD CAFE | JUST SAY YUM
2018-06-20 Preheat grill to 450 degrees and spray with nonstick grilling spray. Thread skewers with shrimp, scallops, zucchini, and red onions. Repeat until all skewers have been made. In a small bowl whisk together all ingredients for the garlic chili sauce. Brush over skewers and place them on hot grill.
From thefoodcafe.com


SEA SCALLOP AND ARTICHOKE KABOBS RECIPE - COOKING INDEX
Thread skewers, alternating scallops with artichokes and ending with a tomato and an olive. Place kabob on grill rack, brushed with oil, about 4 to 6 inches from heat source. Brush kabobs with reserved marinade. Grill for 3 to 4 minutes on each side or until scallops are opaque. Remove kabobs and set on individual plates. Serve hot.
From cookingindex.com


SHRIMP AND SCALLOP SKEWERS RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Shrimp And Scallop Skewers Recipe are provided here for you to discover and enjoy. Healthy Menu. Recipes Using Fresh Cherries Healthy Healthy Veal Scallopini Piccata Recipe Is Chili A Healthy Meal ...
From recipeshappy.com


ZUCCHINI WRAPPED HALIBUT SCALLOPS FOOD- WIKIFOODHUB
Zucchini Rub: 1 teaspoon smoked paprika: 1 teaspoon ground cumin: Scallop Rub: 2 teaspoons curry powder: 1/2 teaspoon ground white pepper: 1/2 teaspoon onion powder: Glaze: 1 tablespoon honey: 1 teaspoon water: 1 teaspoon dark brown sugar: The Main Meat: 1 large zucchini: 1 pound halibut, fillets cut into 1-inch cubes (see note) Toothpicks ...
From wikifoodhub.com


SCALLOP SKEWERS RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
Place zucchini and pepper skewers on grill and cook for 10 minutes, flipping halfway. Step 6 out of 7. Add the potato skewers to the grill and cook for seven minutes, flipping halfway. Step 7 out of 7. Finish with the scallop skewers, cooking for 4 to 6 minutes, flipping halfway. Step-By-Step Mode. Step 1 out of 7.
From foodnewsnews.com


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