Hawaiian Grilled Scallop Kabobs Recipe
Ingredients
| Sea scallops | 1 pound | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Tamari soy sauce | 2 Tablespoon | |
| Pineapple juice | 2 Tablespoon | |
| Sunflower oil | 1/2 Tablespoon | |
| Mushrooms | 1/4 pound | |
| 1 sweet red pepper, cut into | ||
| 1 1/4-inch squares | ||
| 1 green pepper, cut into 1 1/4-inch squares | ||
| Pineapple | 1 Cup (16 tbs), cubed | |
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.
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