Monday, June 21, 2010

Scallop, Orange + Cucumber Kabobs

This is a tasty recipe from Everyday Food.  It calls for 2 Tbsp of honey for the marinade.  2 Tbsp of honey contains 34 grams of carbs but split among 4 servings - so that's really only 8g per serving.   The ginger in this recipe is for flavor when cooking and unless you are very adventurous, should be discarded before eating.
Kabobs are great with either metal or wooden skewers.  If using wood, they must be soaked in water for 30 minutes before using.
photo belongs to marthastewart.com

For 4 servings you will need:
Olive oil for the grill
2 Tbsp honey
1/2 navel orange, halved and cut into 1/2" wedges, plus the juice from the other half of the orange
8 very thin slices peeled fresh ginger
1/2 cucumber, halved lengthwise and cut into 1/2" slices
1 lb large sea scallops
Coarse sea salt and ground pepper

1.  Heat grill to medium  - clean and lightly oil grates.  In a small bowl combine honey and orange juice.

2.  Thread oranges (through the skin), ginger, cucumber, and scallops on to the skewers, beginning and ending with oranges.   Season with salt and pepper.

3.  Grill kabobs until the scallops are cooked through, 4-6 minutes, turning and basting with honey mixture half way through.

3 comments:

  1. Those look yummy! Might have to add to my menu next week.

    I'm making a recipe this week that I kind of dreamed up. Anaheim chiles stuffed with a primal version of chicken enchilada filling, topped with cheese and baked. Sort of a chile relleno-ish idea. I'll let you know how they turn out.

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  2. Angie - please do!! They sound delicious!

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  3. They turned out great. The sauce was a little thin for my liking so I adjusted the recipe to compensate for that. Here is a link to the recipe with those adjustments:

    http://www.livestrong.com/recipes/chicken-chile-relleno-enchiladas/

    I'll definitely be making them again.

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