Scallop And Pineapple Kabobs Recipes

SCALLOP AND PINEAPPLE KABOBS

Steps:

• For dressing, combine lime peel and juice, cilantro, jalapeno, sugar, 1/2 tsp salt, and 1/2 tsp pepper.
• Whisk in oil and set aside.
• Combine scallops pineapple, and avocado. Toss with 2 Tbsp of the dressing; reserve remaining.
• Marinate 15 minutes; stirring often.
• Thread pieces on four 12-inch skewers.
• Grill on greased rack directly over medium-high heat for 4 minutes, turn, and heat 4 more minutes.
• Serve with remaining dressing.

SCALLOP KABOBS

Steps:

• 1. Cut each scallop in half; place the scallops and mushrooms in a large shallow dish.
• 2. Combine the parsley and the next 5 ingredients; pour over the scallops and mushrooms. Cover and marinade in the refrigerator for 30 minutes, turning once.
• 3. Cook the bacon until limp, but not crisp. Drain, and cut the slices in half.
• 4. Alternate the scallops, mushrooms, bacon, green pepper, tomatoes, and pineapple on 6 15-inch metal skewers.
• 5. Place on a broiler rack in a broiler pan. Broil at high heat 5 1/2 inches from the heat for 4 minutes on each side or until the scallops are opaque, basting occasionally with the melted butter.

PINEAPPLE SHRIMP KABOBS

Steps:

• In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.

SEARED SCALLOPS WITH PINEAPPLE

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

SHRIMP AND SCALLOP KABOBS

Steps:

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

SCALLOP AND BACON KABOBS

Steps:

• Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
• Cook the bacon until limp but not browned. Drain and set aside.
• Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
• Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.