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Hawaiian Grilled Scallop Kabobs Recipe
|Sea scallops||1 Pound|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Tamari sauce/Soy sauce||2 Tablespoon|
|Pineapple juice||2 Tablespoon|
|Sunflower oil||1⁄2 Tablespoon|
|Sweet red pepper||1 , cut into 1 1/4-inch squares|
|Green pepper||1 , cut into 1 1/4-inch squares|
|Cubed pineapple||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 784 Calories from Fat 107
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 149.7 mg
Sodium 2422.5 mg100.9%
Total Carbohydrates 87 g28.9%
Dietary Fiber 6.9 g27.5%
Sugars 62.4 g
Protein 86 g171.3%
Vitamin A 95.1% Vitamin C 612%
Calcium 15% Iron 20.9%
*Based on a 2000 Calorie diet
Combine the lemon juice, tamari, pineapple juice, and oil in a small bowl and pour over the scallops.
Refrigerate for several hours or overnight.
Cut the stems off the mushrooms close to the caps.
Steam the mushrooms and peppers for 2 minutes.
Rinse under cold water until cooled.
To prepare the kabobs, place the mushrooms, peppers, pineapple, and scallops alternately on metal skewers.
Set over a grill or under the broiler until the scallops are opaque and firm throughout, 3 to 5 minutes.
Do not overcook.