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Grilled Scallop Kabobs

By: The Sonoma Diet Online

"Scallops, squash, and cherry tomatoes are threaded onto skewers and grilled up in minutes. Wave 2 is easy with this dish."

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Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

12 ounces fresh or frozen sea scallops
16 cherry tomatoes
1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch slices
3 tablespoons bottled sesame-ginger stir-fry sauce

Directions

Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Alternately thread scallops, tomatoes, and squash pieces onto 8 metal skewers.
For a charcoal grill, grill kabobs on the greased grill rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until scallops turn opaque, turning once and brushing frequently with stir-fry sauce the last few minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above.)

Footnotes

See more from The Sonoma Diet.

Nutritional Information

Amount Per Serving Calories: 117 | Total Fat: 2.1g | Cholesterol: 28mg Powered by ESHA Nutrient Database

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