Grilled Scallops

Western.Chefs's picture

Sep. 16, 2011


Vegetable oil 2 Teaspoon
Garlic 2 Clove (10 gm) , minced
Chopped sweet green pepper 1/4 Cup (4 tbs)
Finely chopped green onions 3 Tablespoon
Ketchup 1/2 Cup (8 tbs)
Cider vinegar 1/4 Cup (4 tbs)
Pineapple juice 2 Tablespoon
Firmly packed light brown sugar 1/4 Cup (4 tbs)
Ground ginger 1/4 Teaspoon
Crushed red pepper 1/8 Teaspoon
Sea scallops 1 Pound
Sweet red pepper 1 Cup (16 tbs) (1 1/2 Inch Squares)
Lean bacon strip 4 , cut into 1 inch pieces
Fresh pineapple wedges 2 Cup (32 tbs) (1
Basil sprigs 2


1. In a small saucepan, heat the oil over low heat. Add the garlic, green pepper, and green onions and cook for 5 minutes or until tender. Stir in the ketchup, vinegar, pineapple juice, sugar, ginger,

and crushed red pepper and simmer gently for 10 minutes. Strain into a medium-size bowl, pushing gently with a spoon to release all of the liquid. Discard the solids and let the liquid cool.

2. Stir the scallops into the marinade, cover, and refrigerate for 2 hours, turning once. Using a slotted spoon, transfer the scallops to a plate.

3. Preheat a grill or broiler. In a small saucepan of boiling water, blanch the sweet red pepper for 2 minutes, add the bacon and blanch 1 minute longer, then drain on paper towels. On four 12-inch metal skewers, alternately thread the scallops, bacon, sweet red pepper, and pineapple.

4. Grill or broil 8 inches from the heat, turning and basting frequently with the marinade, for 12 minutes or until cooked through. Serve on a bed of wild and white rice and garnish with the basil.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 325Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 633 mg26.38%

Total Carbohydrates 48 g16%

Dietary Fiber 3 g12%

Sugars 39 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet