Tested till perfect Jerk Scallop Skewers

Jerk Scallop Skewers

Our "Grilled and Skewered" collection of recipes in the August 2006 issue of Canadian Living magazine will make summer cooking delicious and fun!

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 30 30scallopscallops, (about 400 g)
  • 1 tsp 1tspjerk sauce
  • 1 tsp 1tspvegetable oil
  • 1/2 tsp 1/2tspminced fresh thyme, (or 1/4 tsp/1 mL dried)
  • 1/2 tsp 1/2tspsoy sauce
  • 1 1green oniongreen onions, minced
  • lime wedges
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Pull muscle off scallops and discard; place scallops in large bowl. Add jerk sauce, oil, thyme, soy sauce and green onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Loosely thread 5 scallops onto each metal or soaked wooden skewer. Place on greased grill over medium heat; brush with remaining marinade. Close lid and grill, turning once, until opaque, about 6 minutes. Serve with lime wedges.

Nutritional Information Per each of 6 servings: about

cal 67 pro 11g total fat 1g sat. fat 0
carb 2g fibre 0g chol 22mg sodium 141mg

% RDI:

calcium 2 iron 2 vit A 1 vit C 2
folate 3
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