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Sweet & Sour Scallop Kabobs
This easy, deliciously mouthwatering meal is ideal for BBQs — or even for weekday dinners

Scallop Kabobs on an outdoor table with serving tools

This Seafood Nutrition Partnership recipe by Jenny Shea Rawn, MS, MPH, RD features succulent sea scallops, crisp broccoli florets and sweet pineapple chunks, brushed in a quick soy-ginger marinade, grilled to perfection and served with a soy-ginger peanut sauce.

It’s an easy, kid-friendly, deliciously mouthwatering meal that’s perfect for gatherings around the grill — or even for weekday dinners.

Sweet & Sour Scallop Kabobs
Prep time 10 minutes; Cook time 10 minutes; Total time 20 minutes
Makes 4 servings

Ingredients

  • Metal skewers (or wooden skewers that have been soaked for 30 minutes)
  • ½ fresh pineapple, cored and cut into bite-sized chunks
  • 2 fresh broccoli heads, broken into bite-sized florets
  • 1 lb. sea scallops, any tough side muscles removed
  • ¼ cup seasoned rice vinegar
  • 3 Tbsp. reduced sodium soy sauce
  • 3 tsp. honey
  • 1 tsp. macadamia nut oil and/or toasted sesame oil*
  • 1 tsp. fresh crushed ginger
  • 1 tsp. garlic powder
  • ¼ cup creamy peanut butter
  • 1 lime, cut into wedges
  • Brown, red, or purple rice (or other whole grain)

*We recommend using a 50/50 blend of macadamia nut oil and toasted sesame oil, for Asian-style flavor with a healthier fatty acid profile (fewer omega-6 fatty acids).

Directions

  1. Preheat grill to medium high heat. Clean and oil grates.
  2. Add pineapple, broccoli and sea scallops to skewers, alternating. If you have more broccoli and pineapple than scallops, make a skewer or two without scallops.
  3. Make the marinade by combining rice vinegar, soy sauce, 2 tsp. honey, oil, ginger, and garlic powder in a bowl and mixing well.
  4. Set aside ¼ of the marinade in a separate bowl (you’ll use this for the peanut sauce).
  5. Brush marinade on both sides of scallop skewers.
  6. In a small bowl, heat peanut butter and honey for 15 seconds in the microwave. Stir to combine, then stir in the reserved unused marinade. Mix well.
  7. Place skewers on grill. Discard any remaining marinade.
  8. Flip skewers after 2-3 minutes and grill until scallops turn white or opaque and are slightly firm to the touch, about 6-8 minutes total. Remove from grill.
  9. Serve skewers with peanut dipping sauce, lime wedges and brown rice.
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