Grilled Scallop and Fruit Kabobs

Recipe

Main Dish
Grilled Scallop and Fruit Kabobs

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User Rating

4.75 out of 5 stars
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4 ratings

Recipe Data

4
Servings
30min
Prep
36min
Total

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Description

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

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

Directions

  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

Servings

210 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 120%
0%
Iron 4%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Summer 2015.