Scallop Kabobs Recipe
- Cook Time: 30 Minutes
- Yield: 4 servings
- Skewers make this simple combo special.
Ingredients
- 4 10-inch skewers
- 1 cup halved mushrooms
- 1 cup cherry tomatoes
- 1 cut-up yellow pepper (cut in 1-inch chunks)
- 1 sliced zucchini (cut in 1/2-inch chunks)
- 16 sea scallops
- 1/4 cup butter, melted
- 2 tsp Garlic Powder
- 1/2 tsp rosemary, crushed
- 1 tsp Spanish Paprika
- 1/4 tsp salt
Directions
- Skewer vegetables and scallops alternately.
- Melt butter in a small bowl.
- Stir in garlic powder, rosemary, paprika, and salt.
- Baste kabobs with some of the butter mixture.
- Grill over medium heat for 10 to 15 minutes, or until scallops are opaque in center, basting often.
- Serve on a bed of rice.
- Broiling instructions: To broil, baste kabobs generously.
- Place kebabs on rack in broiler pan so kebabs are 3 to 4 inches from heat.
- Broil 10 to 12 minutes, or until scallops are opaque in the center, turning once.
Tips
If using wooden skewers, soak in water for 20 minutes before use.
