Garlic Scallop Kebabs: A Taste of Summer on a Skewer

There’s something magical about the first grill marks of the season. I vividly remember one particular summer evening, the air thick with the scent of charcoal and anticipation. My family gathered around the patio table, buzzing with laughter as I carefully arranged these Garlic Scallop Kebabs, glistening from their marinade. The sound of the sizzling scallops, the vibrant colors of the peppers and onions, the joy of sharing a delicious meal under the setting sun – those are the memories I try to recreate every year. This recipe, adapted from Dr. Jane Pentz’s book “If You Don’t Take Care of Your Body, Where Are You Going to Live?”, is my go-to for a light, flavorful, and crowd-pleasing dish that truly captures the essence of summer.

Recipe Overview

Here’s a quick look at what you can expect when making these delicious Garlic Scallop Kebabs:

• Prep Time: 1 hour 7 minutes (includes marinating time)
• Cook Time: 7-8 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 6 kebabs
• Dietary Type: Pescatarian, Gluten-Free, Dairy-Free

Ingredients

Here’s what you’ll need to create these flavorful kebabs. Fresh, high-quality ingredients will make all the difference!

• 1/3 cup fresh lemon juice
• 1/3 cup dry white wine (or reduced sodium chicken broth as a substitute)
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon lemon peel, grated
• 1 teaspoon black pepper
• 1 1/2 lbs sea scallops
• 4 cups mushroom caps
• 3 medium red bell peppers, cut into 1 inch squares
• 3 medium green bell peppers, cut into 1 inch squares
• 2 large red onions, cut into 1 inch squares

Equipment Needed

• Shallow glass dish
• Plastic wrap
• Six 12-inch metal skewers
• Grill

Instructions

Follow these step-by-step instructions to create perfectly grilled Garlic Scallop Kebabs. The key is to marinate the scallops and then grill them just until they are cooked through, preventing them from becoming rubbery.

1. In a shallow glass dish, combine the lemon juice, white wine (or chicken broth), minced garlic, bay leaves, grated lemon peel, and black pepper. Mix well to ensure all ingredients are incorporated.
2. Reserve 3 tablespoons of this marinade mixture for basting later during grilling. Set aside.
3. Add the sea scallops to the shallow dish containing the marinade. Toss gently to ensure each scallop is evenly coated.
4. Cover the dish tightly with plastic wrap. Refrigerate for 1 hour, allowing the scallops to absorb the flavors of the marinade.
5. After marinating, remove the scallops from the marinade. Discard the marinade used for soaking the scallops; do not reuse it due to potential bacteria.
6. Now, prepare your kebabs. Using six 12-inch metal skewers, alternately thread the following ingredients onto each skewer: scallops, mushroom caps, red bell pepper squares, and green bell pepper squares, and red onion squares. Try to create a visually appealing pattern of colors and textures.
7. Preheat your grill to medium heat. Make sure the grates are clean to prevent sticking.
8. Place the prepared kebabs on the preheated grill. Ensure they are positioned about 6 inches from the heat source.
9. Grill the kebabs, turning them occasionally, and basting with the reserved 3 tablespoons of lemon mixture. Baste frequently to keep the scallops and vegetables moist and flavorful.
10. Continue grilling until the scallops are cooked through (opaque and firm) and the vegetables are lightly browned, approximately 7 to 8 minutes total. Be careful not to overcook the scallops, as they can become tough.
11. Remove the kebabs from the grill and serve immediately.

Expert Tips & Tricks

• Don’t over-marinate: Marinating for longer than 1 hour can make the scallops mushy. Stick to the recommended time.
• Pat the scallops dry: Before threading onto skewers, pat the scallops dry with paper towels to help them get a nice sear on the grill.
• Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• Grill temperature: Keep the grill at medium heat. Too high, and the outside of the scallops will burn before the inside is cooked. Too low, and the scallops won’t get that desirable sear.
• Vegetable size: Make sure the vegetable pieces are roughly the same size so they cook evenly.
• Basting: Don’t skip the basting! It adds moisture and flavor.
• Doneness: The best way to tell if scallops are done is by their appearance. They should be opaque and slightly firm to the touch. Avoid overcooking!

Serving & Storage Suggestions

These Garlic Scallop Kebabs are best served immediately after grilling. They make a stunning presentation served right on the skewers, or you can slide the ingredients off the skewers onto a platter. Garnish with fresh parsley or a lemon wedge for an extra touch of elegance.

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over medium-low heat or in a preheated oven at 300°F (150°C) until heated through. Avoid microwaving, as this can make the scallops tough. I don’t recommend freezing cooked scallops, as the texture can suffer significantly.

Nutritional Information

Here’s an estimate of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	177 kcal	N/A
Calories from Fat	12 g	N/A
Total Fat	1.4 g	2%
Saturated Fat	0.2 g	1%
Cholesterol	37.5 mg	12%
Sodium	191.2 mg	7%
Total Carbohydrate	18.1 g	6%
Dietary Fiber	3.6 g	14%
Sugars	7.3 g	N/A
Protein	22.3 g	44%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the marinade for a little heat.
• Herb it up: Experiment with different herbs in the marinade, such as thyme, oregano, or rosemary.
• Vegetable variations: Use other vegetables like zucchini, yellow squash, or cherry tomatoes.
• Citrus twist: Try using lime juice instead of lemon juice for a different citrus flavor.
• Sweetness: Add a drizzle of honey or maple syrup to the marinade for a touch of sweetness.
• Chicken or Shrimp: Substitute the scallops with chicken or shrimp for a different protein.

FAQs (Frequently Asked Questions)

Q: Can I marinate the scallops overnight?
A: No, it’s not recommended. Marinating scallops for too long can break down their delicate texture, making them mushy. Stick to the recommended 1-hour marinating time.

Q: Can I use frozen scallops?
A: Yes, you can. Make sure to thaw them completely before marinating and pat them dry with paper towels to remove any excess moisture.

Q: Can I prepare the kebabs ahead of time?
A: You can assemble the kebabs a few hours in advance and store them in the refrigerator. However, it’s best to grill them as close to serving time as possible for the best flavor and texture.

Q: What’s the best way to tell if the scallops are cooked through?
A: Scallops are done when they are opaque and slightly firm to the touch. Avoid overcooking them, as they can become tough and rubbery.

Q: Can I use a gas grill instead of a charcoal grill?
A: Yes, you can. Preheat your gas grill to medium heat and follow the grilling instructions as described in the recipe. The cooking time may vary slightly depending on your grill.

Final Thoughts

These Garlic Scallop Kebabs are a delightful way to enjoy the flavors of summer. The bright citrus marinade, combined with the sweetness of the scallops and vegetables, creates a truly unforgettable dish. Whether you’re grilling on the patio with family or hosting a summer get-together, these kebabs are sure to be a crowd-pleaser. Don’t hesitate to experiment with different variations and substitutions to create your own signature version. So fire up the grill, gather your ingredients, and get ready to enjoy a taste of sunshine on a skewer! I would love to hear from you after you make this recipe so please be sure to leave your feedback in the comments!