Scallop Kabobs
Scallop Kabobs offer a delightful combination of tender scallops, smoky bacon, sweet pineapple, and flavorful vegetables, all grilled to perfection. This dish is perfect for summer barbecues or casual gatherings, providing a savory, sweet, and tangy flavor profile that appeals to seafood lovers and outdoor dining enthusiasts alike.
Ingredients
Instructions
- Set oven control at broil and/or 550°F.
- Thread scallops, button mushrooms, pineapple chunks, green pepper chunks, and bacon slices onto skewers in desired order.
- Brush the kabobs with melted butter and baste occasionally during cooking.
- Broil kabobs 3 inches from heat for 5 to 8 minutes, turning once and basting with butter, until scallops are opaque and bacon is crispy.
Tips & Substitutions
For best results, use large sea scallops for this recipe, as they hold up well on the grill. If you want to reduce the fat content, you can substitute turkey bacon for regular bacon. You can also experiment with adding other vegetables like cherry tomatoes or zucchini to the skewers for added color and flavor. Additionally, marinating the scallops in the soy sauce and lemon juice for 30 minutes before assembling the kabobs will enhance their flavor.
Serving Suggestions
Serve the scallop kabobs hot off the grill with a side of rice or a fresh salad, such as an Overnight Tossed Salad, for a refreshing contrast. For a complete meal, consider pairing them with Libby'S Green Bean Casserole or garlic bread. A light, fruity white wine like Sauvignon Blanc complements the flavors beautifully.
Storage & Reheating
Leftover kabobs should be stored in an airtight container in the refrigerator and consumed within 2 days. To reheat, place the kabobs on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Kabobs contains roughly 1172 calories, with 99g protein, 129g carbohydrates, and 53g fat. It is an excellent source of vitamin C (505% of the Daily Value), dietary fiber (352% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2435mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but ensure they are completely thawed and patted dry before skewering. This will help achieve a better sear and prevent excess moisture during cooking. It's best to thaw them in the refrigerator overnight for optimal results.
What should I do if I don’t have skewers?
If you don't have skewers, you can cook the kabobs in a grill basket or on a baking sheet lined with parchment paper. Alternatively, use metal skewers or make your own using soaked wooden sticks to prevent burning. Just ensure the pieces are tightly packed for even cooking.
Can I make these kabobs ahead of time?
You can prepare the scallop kabobs ahead of time by assembling them and storing them in the refrigerator for up to 2 hours before cooking. This allows the flavors to meld. However, avoid marinating them for too long, as scallops can become mushy if left in acidic marinades for extended periods.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).