Herbed Scallop Kebabs
Grilled under a watchful eye to avoid overcooking, these skewers are a snap to prepare. A light lemon-and-herb marinade allows the sweet, succulent flavor of the scallops to shine. Be sure to purchase sea scallops, which are a good size for kebabs.
TOTAL TIME:32 min
- 3 tablespoon lemon juice
1 1/2 tablespoon thyme, fresh
- 2 teaspoon oil, olive, extra-virgin
2 teaspoon lemon zest
1 teaspoon pepper, black ground
1/4 teaspoon salt
or to taste
1 1/4 pounds sea scallops
1 medium lemon
cut into 8 wedges
2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers, placing 6 to 7 scallops and 2 lemon wedges on each skewer.
4. Lightly oil the grill rack. Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.
Video: Scallop Skewers with Lemon Dill Glaze
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