Scallop Kebabs


  • 24 large scallops
  • 6 spring onions, green parts only
  • 2 zucchini
  • 2 carrots
  • 1 oz butter, melted
  • 2 tsp lemon juice
  • 1 tbs white wine
  • 2 tsp mixed dried herbs
  • 1/2 tsp onion powder
  • wooden skewers
  • kosher salt and fresh cracked black pepper to taste
  • Soak 24 wooden skewers in cold water for 30 minutes.
  • Cut the spring onions in half length wise and then into 3 inch lengths.
  • Line a baking tray with foil.
  • Using a vegetable peeler, slice the zucchini and carrots length wise into ribbons.
  • Plunge the vegetable strips a pot of boiling water and leave for 1 minute, then drain.
  • Plunge into a bowl of iced water and leave until cold. Drain and pat dry with paper towels.
  • Roll each scallop in a strip of onion, carrot, and zucchini and secure with a wooden skewer.
  • Combine the butter, lemon juice and wine in a small bowl. Brush over the scallops.
  • Sprinkle with the combined herbs and onion powder. Season with salt and pepper.
  • Place under a broiler or over a charcoal grill for 5-10 minutes or until the scallops are cook through. Do not over cook.

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