Garlic Scallop Kebabs
Elevate your grilling game with these vibrant Garlic Scallop Kebabs, a delightful fusion of smoky seafood and colorful vegetables. Tender sea scallops are marinated in a luscious blend of olive oil, garlic, lemon juice, honey, and paprika, ensuring each bite bursts with zesty, savory flavor. Threaded alongside charred bell peppers, zucchini, and red onion, these kebabs are as visually stunning as they are delicious. Perfect for casual cookouts or elegant meals, they grill up in just 10 minutes, making them a quick and impressive addition to your table. Sprinkle with fresh parsley for a fragrant garnish and enjoy these kebabs as a light, protein-packed main dish or an irresistible appetizer. Whether you're hosting or simply craving, these garlic-scallop skewers offer a fresh spin on seafood that's sure to impress!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Bell peppers, cut into 1-inch pieces
- 1 large Red onion, cut into wedges
- 1 Zucchini, sliced into thick rounds
- 2 tablespoons Parsley, chopped (optional for garnish)
- 8 Metal or wooden skewers (soaked for 30 minutes if wooden)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Rinse the sea scallops under cold water and pat them dry with paper towels.
In a medium bowl, prepare the marinade by whisking together olive oil, garlic, lemon juice, honey, paprika, salt, and black pepper.
Add the scallops to the marinade and toss to coat evenly. Cover and refrigerate for 10-15 minutes while you prepare the vegetables.
Chop bell peppers, red onion, and zucchini into skewer-friendly sizes (approximately 1-inch pieces for peppers and onions, and thick slices for zucchini).
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Thread scallops and vegetables alternately onto skewers, starting and ending with vegetables to help keep the scallops secure.
Grill the kebabs for 2-3 minutes per side, turning frequently, until the scallops are opaque and slightly charred, and the vegetables are tender-crisp.
Remove the kebabs from the grill and let them rest for 2 minutes. Sprinkle with chopped parsley if desired.
Serve immediately, either as an appetizer or a main dish paired with a fresh salad or rice.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 43.1 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
