Grilled Scallop and Fruit Kabobs


Main Dish
Grilled Scallop and Fruit Kabobs

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    Grab the skewers, fire up the grill and enjoy big sea scallops any day of the week. Scallops grill best as they are. You only need a finishing glaze to give them a sweet undertone with a slight kick. Enjoy with a bottle of Pale Ale or glass of Rose. 

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    Servings and Ingredients

    Serves 4
    2 navel oranges
    ¼ fresh pineapple
    ¼ c. Hy-Vee honey
    ½ tsp. grated fresh ginger
    Several dashes cayenne pepper
    4 green onions, cut into 1-inch slices
    1 lbs. sea scallops
    Hy-Vee kosher sea salt and Hy-Vee black pepper, to taste


    1. Preheat charcoal or gas grill with lightly greased grill grates for direct grilling over medium-high heat.
    2. Cut one orange horizontally into thick slices; quarter slices and set aside. Zest remaining orange for 1/2 teaspoon grated zest; set aside. Squeeze zested orange for 1/4 cup juice; set aside.
    3. Cut pineapple into small chunks. Squeeze some of the chunks for 1/4 cup juice. For citrus glaze, in a small saucepan, combine orange juice and pineapple juice, honey and ginger. Bring to boiling; reduce heat. Gently boil for 5 to 10 minutes or until reduced to 1/4 cup. Stir in orange zest and cayenne pepper.
    4. On each of 8 skewers, thread an orange wedge, green onion, scallop, pineapple wedge, another scallop and pineapple wedge. Season to taste with salt and pepper. Grill kabobs for 4 to 6 minutes or until scallops are opaque throughout, brushing and basting with citrus glaze halfway through. Serve with remaining citrus glaze.

    Nutrition facts


    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 1g
    • Cholesterol: 25mg
    • Sodium: 450mg
    • Total Carbohydrates: 38g
    • Protein: 15g

    Daily Values

    Vitamin A 15%
    Vitamin C 120%
    Iron 4%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Summer 2015.