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Nutrition Facts
Serving Size 1 (190g) Recipe makes 4 servings
Calories 193
Calories from Fat 85		(44%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 536mg		22%
Potassium 400mg		11%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 19.3g		38%
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Skewered Scallops

Recipe #369776 | 1¼ hours | 1 hour prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: breezermom
May 5, 2009

A recipe from Australia, featuring scallops grilled on the barbi! Light seasoning enables the sweet taste of the scallops to come through. Posted for ZWT5.

SERVES 4 (change servings and units)

Ingredients

1 lb scallops
1/4 cup dry white wine
3 tablespoons lemon juice
3 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon salt
1 dash black pepper
1 dash paprika
2 kiwi fruits, quartered (optional)

Directions

1
Rinse scallops in cold water; pat dry with paper toweling. Halve any large scallops.
2
In a bowl, combine dry white wine, lemon juice, butter, garlic, salt and pepper. Add scallops. Cover and marinate at room temperature for 1 hour. Drain; reserve marinade.
3
On 8 skewers thread scallops, allowing some space between each scallop. Sprinkle lightly with paprika. Grill over medium coals for 8 to 10 minutes or till scallops are tneder. Turn often and brush with reserved marinade. (Or broil 4 inches from the heat about 10 minutes, turning once -- but grilling outside over coals is best!). Serve with kiwi fruit, if desired.

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Featured Reviews for This Recipe

From: Sydney Mike

On Oct 25, 2009

Must admit that I used the broiler for this recipe this time, but look forward to doing these GREAT TASTING SCALLOPS on the BBQ another time! Did use lemon pepper instead of the usual S&P, & even found 3 Kiwi fruits that did wonders with the presentation while adding their own subdued flavor! [Tagged, made & reviewed in Please Review My Recipe]

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From: Julie F

On Jul 22, 2009

These were very good. I doubled the marinade recipe and also grilled about 1 pound of shrimp to go with these. It is similar to some other grilled seafood recipes I've tried, but this was nice because it wasn't overly salty, as I find some to be. A great basic way to grill scallops. I used another reviewer's suggestion to replace the butter with olive oil, and that worked well.

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From: Kizzikate

On Jul 1, 2009

Seafood heaven! These were simple to prepare and everyone wanted a second helping! I highly recommend using the kiwi- it added a perfect balance of fresh flavor. I used sea scallops & the charcoal grill, but I also will try using smaller bay scallops and broiling. Thanks for a great recipe!

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From: TeresaS

On Jun 4, 2009

What a wonderful surprise. These were so moist and tender. I cut the recipe in half and used jumbo scallops so I cut those in half too. I omitted the kiwi fruit cuz I didn't have any. I did find the butter hardened as soon as the scallops were added and never did soften while marinating at room temperature. I'm not sure if olive oil would give the same wonderful flavor as butter, so I would stick with butter. These are so easy to prepare. I served them with rice pilaf and Grilled Balsamic Asparagus as my side dishes. Thanks for posting.