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Zucchini-Wrapped Scallops

Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1 teaspoon Caribbean jerk seasoning
  • 1 teaspoon grated orange zest
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 pounds sea scallops (about 16)
  • 2 medium zucchini

Directions

  • In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes.
  • Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
  • On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.
Nutrition Facts
1 serving: 194 calories, 5g fat (1g saturated fat), 56mg cholesterol, 346mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

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