Rosemary and Orange Scallop Kebabs

rosemary-orange-scallop-kebab
Photo by Danny Kim
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 287 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 56 mg
    • Sodium 514 mg
    • Protein 29 g
    • Carbohydrate 8 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 59 mg

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Soak 8 skewers in water for at least 15 minutes.

Toss the scallops, orange wedges, oil, rosemary, orange zest, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Thread onto the skewers. Grill, turning occasionally, until the scallops are cooked through, 3 to 5 minutes.

Ingredients

  1. Check 1/4 cup olive oil, plus more for the grill
  2. Check 24 sea scallops (about 1 1/2 pounds), patted dry
  3. Check 1 orange, cut into 16 wedges
  4. Check 1 tablespoon chopped fresh rosemary
  5. Check 1 tablespoon finely grated orange zest
  6. Check kosher salt and black pepper

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Soak 8 skewers in water for at least 15 minutes.
  3. Toss the scallops, orange wedges, oil, rosemary, orange zest, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Thread onto the skewers. Grill, turning occasionally, until the scallops are cooked through, 3 to 5 minutes.