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Scallop Kebabs
15 min prep time
10 min cook time
4servings
Recipe by
Robyn Webb
Source
The Smart Shopper Diabetes Cookbook
Photo by
Renee Comet
How to Make Scallop Kebabs
Here’s a totally different way to prepare scallops. Most recipes will have you pan sear them, but why not try something new. I coat the scallops with crunchy panko crumbs seasoned with some Parmesan and garlic and thread them up into kebabs. Under the broiler, the outside gets crisp and the inside of the scallop stays silky.
15 min prep time
10 min cook time
4servings
3 ounces
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Step-By-Step Instructions:
- Add the wooden skewers to a pan of hot water. Set aside for 1–2 hours.
- Cover a broiler pan with aluminum foil. Coat the foil with cooking spray. Preheat the oven broiler to high with the rack set about 5 inches from the heat source.
- Combine the breadcrumbs, Parmesan cheese, garlic, and Italian seasoning together on a plate. Roll each scallop in the breadcrumb mixture.
- Remove the wooden skewers from the hot water. Using two skewers per kebab, thread the scallops onto the skewers so the scallops are lying flat through the skewer.
- Place the skewers on the prepared broiler pan. Coat each skewer with olive oil cooking spray. Broil the scallops for about 4 minutes per side until cooked through.
Nutrition facts
4 Servings
-
Serving Size
3 ounces
- Amount per serving Calories 105
-
Total Fat
1.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 25mg
- Sodium 405mg
-
Total Carbohydrate
10g
- Dietary Fiber 0g
- Total Sugars 1g
- Protein 13g
- Potassium 190mg
- Phosphorous 255mg
Ingredients
wooden skewers
8
panko bread crumbs
1/2 cup
Parmesan cheese (grated)
2 tbsp
garlic (very finely minced, almost to a paste)
3 clove
Italian seasoning
1 tsp
large sea scallops (fresh or frozen, thawed and patted dry)
12 oz
Olive oil cooking spray
1
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