Zucchini-Wrapped Scallop Kebabs Recipe - Cooking Index
Zucchini-Wrapped Scallop Kebabs Recipe - Cooking Index
Larger sea scallops work best for kebabs; if they are very large, consider cutting them in half (as much as possible, the scallops should be consistently sized.) If you have a slicer to help cut thin slices of zucchini, this is the place to use it; otherwise carefully cut the thin slices with a very sharp chefs knife.
Type: Main Course| 1/3 cup | 78ml | Olive oil |
| 1 1/2 teaspoons | 7.5ml | Finely-minced rosemary |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 24 | Sea scallops - (abt 1 1/4 lbs) (large) | |
| 2 | Zucchini - (to 3) - trimmed (small) | |
| 16 | Cherry tomatoes |
Seafood Alternatives: large shrimp, cubed firm fish
If using bamboo skewers, soak 16 of them in a large bowl of cold water for at least 30 minutes.
In a large bowl, combine the olive oil, rosemary, salt and a generous amount of pepper. Add the scallops and stir to thoroughly coat. Set aside for 15 minutes.
Preheat the grill. Cut the zucchini into 1/8-inch thick lengthwise slices. Take one scallop from the marinade, wrap in a piece of zucchini and skewer on two parallel bamboo skewers. Add one cherry tomato and finish with a third zucchini-wrapped scallop. Continue with the remaining scallops, zucchini and tomatoes, making 8 kebabs.
Lightly brush the kebabs with some of the remaining marinade. Set the kebabs on the preheated grill and cook until the zucchini and scallops are lightly browned, 2 to 4 minutes.
Turn the kebabs and continue grilling until the scallops are just opaque through (cut one to test), about 3 minutes longer.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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