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Garlic Rosemary Scallop Kabobs

  Frozen scallops 2 Pound (American Pride)
  Red bell peppers 2 , cut in 1 inch squares
  Olive oil 1⁄2 Cup (8 tbs)
  Rosemary 1 Tablespoon, crushed with a spoon to bring out flavor and make smaller pieces
  Garlic 3 Clove (15 gm), finley minced
  Garlic powder 1 Tablespoon
  Kosher salt 1 Teaspoon
  Black pepper To Taste

1, Thaw scallops overnight in the refrigerator.
2, Marinate scallops and peppers in olive oil, rosemary, garlic, salt and black pepper to taste for 30 minutes.
3, Preheat grill.
4, Thread peppers and scallops alternately onto skewers, using 4 scallops per skewer.
5, Cook on a very hot grill for 2 1/2 minutes per side, or until scallops are done.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1926 Calories from Fat 1033

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 16.2 g80.8%

Trans Fat 0 g

Cholesterol 299.4 mg99.8%

Sodium 3376.4 mg140.7%

Total Carbohydrates 57 g19%

Dietary Fiber 9.5 g38%

Sugars 14.4 g

Protein 159 g317.6%

Vitamin A 176.2% Vitamin C 601.5%

Calcium 32.8% Iron 34.9%

*Based on a 2000 Calorie diet

Garlic Rosemary Scallop Kabobs Recipe