SCALLOP SKEWERS
Provided by Food Network
Yield 30 servings
Number Of Ingredients 8
Steps:
- In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
- Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.
JICAMA SALAD
Steps:
- In a medium bowl toss all ingredients together. Serve as a garnish.
THAI SCALLOP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
- Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
GRILLED SKEWERED SEA SCALLOPS
This has everything going for it - it's low-calorie, it's fast, and it's delicious. The scallops need to marinate about 30 minutes, which gives you time to rustle up a nice rice pilaf and salad to accompany it. Then throw on the grill and dinner is served!
Provided by JackieOhNo
Categories Low Cholesterol
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
- Thread scallops and tomatoes alternately on 4 skewers.
- Place on platter and drizzle with marinade.
- Cover and refrigerate, basting once with marinade, about 30 minutes.
- Prepare charcoal for grilling or heat broiler.
- Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
- Place lime wedge on each skewer and serve.
Nutrition Facts : Calories 153.5, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.5, Sodium 481.9, Carbohydrate 8.6, Fiber 1.6, Sugar 2.4, Protein 20
SCALLOP KABOBS
"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.
Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
More about "grilled scallop skewers on jicama salad recipes"
HOW TO GRILL SCALLOPS (EASY 5-MINUTE RECIPE) | THE KITCHN
From thekitchn.com
Author Amelia RampeEstimated Reading Time 5 mins
GRILLED SCALLOP SKEWERS | STUBB'S - MCCORMICK
From mccormick.com
MEXICAN CHOPPED SALAD WITH GRILLED SCALLOPS | RECIPES | WW USA
From weightwatchers.com
31 DELICIOUS GRILLED DINNER IDEAS TO ADD TO YOUR SUMMER ROTATION
From bhg.com
GRILLED SCALLOP KABOBS RECIPE | MYRECIPES
From myrecipes.com
GRILLED SCALLOP SKEWERS ON JICAMA SALAD - BIGOVEN
From bigoven.com
GRILLED BAY SCALLOP SKEWERS – WHAT GREAT GRANDMA ATE
From whatgreatgrandmaate.com
SCALLOP SKEWERS WITH HERB OIL RECIPE | BON APPéTIT
From bonappetit.com
GRILLED VEGGIE AND SCALLOP KEBABS | THE LITTLE POTATO COMPANY
From littlepotatoes.com
GRILLED SCALLOP SKEWERS – AMERICAN SCALLOP ASSOCIATION
From american-scallop-association.com
GRILLED SCALLOP SKEWERS ON JICAMA SALAD – RECIPES NETWORK
From recipenet.org
GRILLED SCALLOP SKEWERS ON JICAMA SALAD RECIPE - COOKING INDEX
From cookingindex.com
GRILLED SCALLOPS | THE MODERN PROPER
From themodernproper.com
GRILLED SCALLOPS WITH LEMON AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
GRILLED SCALLOP SALAD RECIPE | MYRECIPES
From myrecipes.com
GRILLED SCALLOP SKEWERS ON JICAMA SALAD RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love