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Hawaiian Grilled Scallop Kabobs

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  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
  Mushrooms 1⁄4 Pound
  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)

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.

Recipe Summary

Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg49.9%

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

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Hawaiian Grilled Scallop Kabobs Recipe