Ginger-Basted Alaska Scallop Skewers
Ideal for cooler late-summer nights, while our grill recipe for Weathervane scallops exploits the shrinking window of reliably warm weather.
12 wooden skewers
1 small bunch of green onions, trimmed and chopped coarsely (about 1‒1/2 cups)
1 jalapeño pepper, seeded and quartered
1 tablespoon fresh thyme, chopped
1 clove garlic, chopped
3/4 cup organic extra virgin olive oil
1/4 cup rice wine vinegar
1/4 cup Chardonnay or Pinot Grigio
3/4 cup fresh ginger, peeled and coarsely chopped
24‒30 sea scallops*
2 medium bell peppers, cored and cut in wedges
3 large leeks, washed and cut into large chunks OR 12
Cippolini onions**, skinned
12 medium to large button mushrooms
*Each 1 lb package of Vital Choice scallops contains approximately 25‒30 pieces.
**Cippolini (chip-ah-lee-nee) are round, flat Italian onions about one to two inches in diameter, available in the fall (also known as Borettana onions). You can substitute boiling onions or pearl onions.
Nutrients per serving: 375 calories, 29 g total fat, 4 g saturated fat, 69% calories from fat, 20 mg cholesterol, 12 g protein, 15.5 g carbohydrate, 3 g fiber, 116 mg sodium, 51 mg calcium and .5 g omega-3 fatty acids.
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