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Side Dish
Grilled Scallop Kebabs

Grilled Scallop Kebabs This recipe was featured on
"You're the Chef" episode #614.
Buy this episode from WVIA.
Yield: four portions


1/2 c. red bell peppers, cut into scallop sized pieces
1/2 c. green bell peppers, cut into scallop-sized pieces
1/2 c. yellow bell peppers, cut into scallop-sized pieces
1 1/2 lb. fresh sea scallops, dry pack preferred
1 each lemon, juiced
1 each lime, juiced
1/4 c. olive oil, virgin
1/4 c. fresh chives, minced
1/4 c. fresh oregano, minced
1 tsp. salt
1/2 tsp. black pepper, ground
8 whole white mushrooms, washed, dried immediately

Bring a medium saucepot of water to a boil. Add the peppers and cook for about four minutes or until the peppers are just cooked. Drain and shock in ice cold water.

Combine the scallops with the citrus juices, oil, herbs and seasonings. Toss in the peppers and mushrooms. Marinate for one hour.

Assemble the kebabs, alternating peppers with the scallops, using the mushrooms at either end of the skewers.

Over a preheated grill set on high, grill the kebabs for about five minutes turning once, until the scallops have become firm in texture to the touch.