Scallop Kebabs Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Grilling

Scallop Kebabs

From Dorothy McNett's Recipe Book at Sub prawns, fish pieces, oysters....whatever you like

12 strips thinly sliced bacon
16 sea scallops, cut in half horizontally
16 water chestnuts, cut in half

1/3 cup best quality soy sauce
2 tablespoons rice wine vinegar or sake
1 1/2 tablespoons sugar
2 cloves garlic, finely minced
2 teaspons minced fresh ginger, or diced stem ginger

OR simply use about 1/3 cup lemon infused olive oil and do not make the above marinade

Arrange bacon slices between paper towels on a microwave bacon rack. Microwave on high 3-4 minutes, to heat but not to crispen. Let cool. Cut into pieces about the same size as the scallops. Using 5-6 inch bamboo skewers, alternate bacon pieces, scallops, and water chestnut slices. Place in shallow dish. In food processor with steel chopping blade in place, combine the remaining ingredients and pour over the kebabs.(If using only the lemon infused olive oil, just pour it over the kebabs.) Refrigerate 2-3 hours. When ready to cook, use moderate coals and cook 4 inches above the coals about 5 minutes per side, or until fish or scallops are done. Or, place over a stove-top grill and grill until done, turning once or twice.

Recipe created 2003-04-28.

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