Many of us don’t think of scallops and kids on the same breath. But really — like chicken – scallops are such a nice blank canvas for all sorts of flavors, from mild to intense, that there’s no reason not to give it a shot. And the texture is pleasingly firm.
This is the simplest of kebabs, and as we all know, food on a stick gets given more of a chance than food not on a stick, so skewering up something new may earn it a place on your menu of dinner options. Try to find dry scallops, as opposed to wet, at the fish counter. Wet scallops are commonly treated with preservatives, and they have absorbed water making them weigh more (and consequently costing you more) and also preventing them from searing up nicely. Dry scallops are not soaked in stuff, and caramelize beautifully during cooking. Serve these with rice or orzo.
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 pound sea scallops
- 2 cups cubed zucchini
- Snipped fresh chives for garnish (optional
1. Soak 8 6-inch wooden skewers in water to cover for at least an hour to prevent burning.
2. In a medium-sized bowl, combine the lemon juice, olive oil, and salt and pepper. Add the scallops and gently toss to coat the scallops with the marinade. Let them sit in the refrigerator for 20 to 30 minutes.
3. Preheat the grill to medium-high, or preheat the broiler.
4. Thread several pieces of zucchini on a skewer, a scallop, and more zucchini. Repeat until all of the scallops and vegetables are used up.
5. Cook the skewers on the grill or under the broiler until the scallops and zucchini are nicely browned on each side and the middle is opaque, about 6 minutes total. Garnish with chives, if desired. Serve.
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