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Herbed Scallop Kebabs
Source: Eating Well

If using wooden skewers, soak them in water for 20 to 30 minutes first to prevent them from scorching.To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Rating:
Prep Time: 35 minutes
Cook Time: 35 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
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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Servings
Ingredients

Herbed Scallop Kebabs
0 1/4 tsp  salt
Directions
  1. Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
  2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
  3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer. ightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.

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