A little bit sweet, a little bit tangy, these seafood brochettes -- soaked in a simple marinade of sherry, mustard, honey, and soy sauce -- can be made with scallops, shrimp, or a combination of both.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
marinate:
30 mins
grill:
3 mins
total:
48 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse scallops; pat dry with paper towels. Halve large scallops (you should have about 20 pieces). Place scallops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over scallops; seal bag. Marinate in the refrigerator for 30 minutes, turning bag occasionally.

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  • Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Drain scallops, discarding marinade. On 6-inch skewers, thread scallops. (If using both scallops and shrimp, thread a scallop in the "curl" of each shrimp.)

  • Place kabobs on the grill rack. If using a covered grill, close lid. Grill until scallops are opaque (and shrimp turn pink). (For a covered grill, allow 2-1/2 to 4 minutes. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.) Makes 4 servings.

Nutrition Facts

119 calories; fat 5g; cholesterol 34mg; saturated fat 1g; carbohydrates 4g; protein 15g; sodium 284mg; calcium 60.6mg; iron 2.3mg.
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