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!
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 67 |
| pro | 11 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | 0 g |
| chol | 22 mg |
| sodium | 141 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 1% |
| vit C | 2% |
| folate | 3% |
-
30 scallops (about 400 g)
1 tsp (5 mL) each jerk sauce and vegetable oil
1/2 tsp (2 mL) minced fresh thyme (or 1/4 tsp/1 mL dried)
1/2 tsp (2 mL) soy sauce
1 green onion, minced
Lime wedges
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: August 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »