Scallop Zucchini Artichoke Skewers
Elevate your grilling game with these vibrant Scallop Zucchini Artichoke Skewers, a light and nutritious recipe that's perfect for summer meals and elegant gatherings. Tender sea scallops, crisp zucchini rounds, and marinated artichoke hearts are expertly threaded onto skewers and infused with a zesty marinade of olive oil, fresh lemon juice, garlic, and parsley. Each ingredient is perfectly charred on the grill, creating a delightful blend of smoky, citrusy, and herbal flavors. Ready in under 30 minutes, this quick and easy seafood dish embraces Mediterranean-inspired freshness while delivering a stunning presentation. Ideal for dinner parties or al fresco dining, pair these skewers with a simple greens salad or rice pilaf for a complete meal your guests will adore!
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Recipe Information
Ingredients
- 12 Large sea scallops
- 2 medium Zucchini
- 1 cup Marinated artichoke hearts
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Rinse the sea scallops under cold water, then pat them dry with paper towels. Remove the tough side muscle if present.
Trim the ends of the zucchini, then slice into 1/4-inch thick rounds. Set aside.
Drain the marinated artichoke hearts and cut them into bite-sized pieces if they are large.
In a small bowl, whisk together olive oil, minced garlic, lemon juice, chopped parsley, salt, and black pepper to create the marinade.
In a shallow dish, combine the scallops, zucchini, and artichoke hearts. Pour the marinade over the mixture and gently toss to coat evenly. Cover and refrigerate for 15 minutes.
Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Thread the scallops, zucchini rounds, and artichoke hearts onto the skewers, alternating items to create a visually appealing arrangement.
Place the skewers on the preheated grill and cook for 3-4 minutes per side, or until the scallops are opaque and firm and the vegetables are lightly charred.
Remove the skewers from the grill and transfer them to a serving platter. Garnish with additional chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 15006 mg | 652% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 29.8 g | ||
| Protein | 254.8 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 5092 mg | 108% | |
*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.
