Jerk Scallop Skewers
66 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 67 |
| pro | 11 g |
| total fat | 1 g |
| sat. fat | 0 |
| 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 |
- Portion size: 4 to 6
Our "Grilled and Skewered" collection of recipes in the August 2006 issue of Canadian Living magazine will make summer cooking delicious and fun!
Ingredients
- 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
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.
Source : Canadian Living Magazine: August 2006
