Scallop Kebabs

Scallop Kebabs
Source: The Smart Shopper Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    15 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    3 ounces
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 ounces
  • Amount per serving Calories 105

  • Total Fat 1.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 410mg
  • Total Carbohydrate 10g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 13g
  • Potassium 190mg
  • Phosphorus 260mg

Choices/Exchanges: 1/2 Starch, 2 Lean meat

Ingredients

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
Directions

Directions

  1. Add the wooden skewers to a pan of hot water. Set aside for 1–2 hours.

  2. 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.

  3. Combine the breadcrumbs, Parmesan cheese, garlic, and Italian seasoning together on a plate. Roll each scallop in the breadcrumb mixture.

  4. 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.

  5. 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.

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