Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Scallops and grilled vegetables on a stick make for a great summer appetizer.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 10-inch skewers | ||
| 16 sea scallops | ||
| 1 c. mushrooms, sliced in half | ||
| 1 c. cherry tomatoes | ||
| 1 c. yellow pepper, cut into 1-inch squares | ||
| 1 c. zucchini, sliced into 1/2-inch wide coins | ||
| 4 tbsp. melted butter | ||
| 1 ½ tsp. Spice Islands rosemary, crushed | ||
| 1 tsp. Spice Islands paprika | ||
| 2 tsp. Spice Islands garlic powder | ||
| ¼ tbsp. salt | ||
| rice, for serving |
Directions
- Skewer scallops and vegetables alternately.
- Melt butter in a small bowl. Stir in rosemary, paprika, garlic powder and salt. Baste skewers with some of the butter mixture.
- Grill over medium heat for 10 to 15 minutes, or until scallops are opaque in center, basting often. Serve on a bed of rice.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 540mg
- Total Carbohydrates: 8g
- Protein: 12g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 130%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
www.spiceadvice.com, Hy-Vee Seasons Garden 2008.