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Thai Spiced Scallops
Source: dLife

Grilled scallops and vegetables in an Asian garlic sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 103.3
Total Carbs 17.8 g
Dietary Fiber 1.8 g
Sugars 3.4 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 677.0 mg
Protein 7.3 g
Sodium 249.4 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1 Other Carbs , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  large scallops
1 pinch  salt
1 pinch  black pepper
0.6667 cup  sweet & sour sauce
2 tbsp  fresh basil
1 tsp  Chinese 5-spice powder
0 1/2 tsp  minced garlic
2 each  medium zucchini
1 cup  baby carrots
  1. Soak wooden skewers in cold water at least 20 minutes.
  2. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
  3. Cover and refrigerate until ready to grill.
  4. Slice zucchini lengthwise and cut into 1/2" thick quarters.
  5. In small bowl, make sauce by combining sweet-and-sour sauce, basil, 5-spice powder, and garlic.
  6. Remove 1/4 cup of sauce for basting. Reserve remaining sauce in refrigerator until ready to serve.
  7. Preheat grill to medium.
  8. Fold one 36" x 18" piece heavy foil in half to make one 18" square.
  9. Place squash and carrots in center of foil. Sprinkle lightly with salt and black pepper.
  10. Bring up 2 opposite edges of foil and seal with double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
  11. Grill vegetable packet 10 minutes on rack of uncovered grill.
  12. Thread scallops on soaked wooden skewers, place on grill rack.
  13. Grill 5 - 8 additional minutes, or until scallops turn opaque, turning kabobs and vegetable packet once.
  14. Brush scallops occasionally with the reserved 1/4 cup sauce during the final 2 - 3 minutes of grilling
  15. Serve scallops and vegetables with remaining sauce.

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