Newsletter Home | Market Report | Recipes | Contact Us | Subscribe to Newsletter

Recipes Home | Refer this page to a friend

Grilled Scallop and Grape Skewers with Tarragon

Seafood Alternatives: Simply Seafood® Farm-Raised Bay Scallops, Boneless Wild Alaska Pollock, Boneless Wild North Pacific Cod, Boneless Wild Keta Salmon portions and fillets or halibut cheeks, swordfish

The tart sweetness of the grapes is a perfect accompaniment for large sweet sea scallops. Using two parallel thin skewers for each kebab makes them much easier to flip. Try surrounding the scallops with red onion wedges for a pretty and flavorful presentation.

Ingredients:

• 2 Tbsp. walnut oil or olive oil
• 1 tsp. chopped fresh tarragon
• 16 large Simply Seafood® portions or sea scallops (about 1 1/2 lbs.)
• 1 red onion, cut into wedges
• 1 cup large red seedless grapes
• Salt and freshly ground black pepper

Cooking Instructions:

Preheat an outdoor grill to medium heat and lightly oil the grill. If using bamboo skewers, soak them in cold water for at least 30 minutes. In a small bowl, combine the walnut oil and tarragon. Set aside while preparing the skewers.

Thread the seafood or scallops, onion and grapes onto thin metal or soaked bamboo skewers. Brush the skewers well with the oil mixture and season with plenty of salt and black pepper.

Grill the skewers until the seafood or scallops are lightly colored and just cooked through, about 3 minutes each side.

Servings per recipe: 4

Cal. 217 / Total fat 5g / Sat. .5g / Chol. 56mg / Sdm. 277mg / Carbo. 13g / Prot. 29g / Om-3 .3g