Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
grill:
5 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 8-inch skewers*, alternately thread scallops, cherry tomatoes, and squash, leaving 1/4 inch between pieces.

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  • For a charcoal grill, place scallop skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until scallops are opaque, turning once and brushing frequently with stir-fry sauce during the last half of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place scallop skewers on greased grill rack over heat. Cover and grill as above.) Makes 4 servings.

*

If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Nutrition Facts

108 calories; fat 1g; cholesterol 28mg; carbohydrates 9g; insoluble fiber 1g; sugars 2g; protein 16g; vitamin a 534.5IU; vitamin c 18.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 24.2mcg; vitamin b12 1.2mcg; sodium 421mg; potassium 497mg; calcium 30.3mg; iron 0.7mg.
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