Spiced Scallop Zucchini Kebabs Recipes

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CURRIED SCALLOP KEBABS WITH SQUASH



Curried Scallop Kebabs with Squash image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the grill
1 1/2 pounds sea scallops, "foot" muscles removed
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
Kosher salt and freshly ground pepper
1 pint red or yellow cherry tomatoes
1 yellow squash, quartered lengthwise and sliced 1/2 inch thick
4 tablespoons unsalted butter, melted
1 teaspoon grated peeled ginger
1/4 cup roughly chopped fresh cilantro
Lime wedges, for serving

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.

SKILLET SEA SCALLOPS



Skillet Sea Scallops image

You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup dry bread crumbs
1/2 teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh parsley

Steps:

  • In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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