Hawaiian Grilled Scallop Kabobs Recipe
Ingredients
1 pound sea scallops
1/4 cup lemon juice
2 tablespoons tamari or soy sauce
2 tablespoons pineapple juice
1/2 tablespoon sunflower oil
1/4 pound mushrooms
1 sweet red pepper, cut into
1 1/4-inch squares
1 green pepper, cut into 1 1/4-inch squares
1 cup cubed pineapple
Directions
Place the scallops in a shallow 8 X 8-inch baking dish.
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
