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Seafood alternatives: Large shrimp, Cubed firm fish
If using bamboo skewers, soak 16 of them in a large bowl of cold water for at least 30 minutes.
In a large bowl, combine the olive oil, rosemary, salt and a generous amount of pepper. Add the scallops and stir to thoroughly coat. Set aside for 15 minutes.
Preheat the grill (see reference below). Cut the zucchini into 1/8-inch length-wise slices. Take one scallop from the marinade, wrap in apiece of zucchini and skewer on two parallel bamboo skewers. Add one cherry tomato and follow with another wrapped scallop. Repeat with another tomato and finish with a third zucchini wrapped scalloped. Continue with the remaining scallops, zucchini and tomatoes, making 8 kebabs.
Lightly brush the kebabs with some of the remaining marinade set the kebabs on the preheated grill and cook until the zucchini and scallops are lightly browned, 2 to 4 minutes. Turn the kebabs and continue grilling until the scallops are just opaque through (cut one to test), about 3 minutes longer.
Serving Per Recipe: 4
See Kebab Savvy for some handy hints
For a traditional charcoal fire, light the coals about 20 minutes before you plan to cook the food. By this time, flames should have subsided and the coals will glow red with white ash around the edges. This indicates that the heat is at its maximum, and the coals should remain hot for about 30 minutes. Preheat the grill grates as well; if it is not hot when you add the seafood, sticking will be more of a problem.
Gas grills should be preheated according the manufacturer’s suggestions and your own experience.