0.0 – 0 reviews • Shellfish Recipes
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
20 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
360 |
| Total Fat |
21 g |
| Saturated Fat |
8 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
23 g |
| Cholesterol |
71 mg |
| Sodium |
915 mg |
