Jerk Scallop Skewers

Author: Canadian Living

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

  • Portion size 6 servings

Ingredients

  • 30 scallop (about 400 g)
  • 1 teaspoon jerk sauce
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon minced fresh thyme (or 1/4 tsp/1 mL dried)
  • 1/2 teaspoon soy sauce
  • 1 green onion minced
  • lime wedges

Method

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 facts <b>Per each of 6 servings:</b> about

  • Sodium 141 mg
  • Protein 11 g
  • Calories 67.0
  • Total fat 1 g
  • Cholesterol 22 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jerk Scallop Skewers