These Grilled Scallop Kebabs with Zucchini and Red Onion are a delicious and healthy option for your next barbecue. The marinated scallops and grilled vegetables are packed with flavor and make for a perfect summer meal.
Ingredients: 1 pound large scallops. 2 medium zucchinis, cut into 1-inch rounds. 1 large red onion, cut into wedges. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper, to taste. Wooden skewers, soaked in water for 30 minutes.
Instructions: In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade. Place the scallops, zucchini rounds, and red onion wedges in a large resealable plastic bag. Pour the marinade over the ingredients, seal the bag, and gently toss to coat. Refrigerate for at least 30 minutes to marinate. Preheat your grill to medium-high heat. Thread the marinated scallops, zucchini rounds, and red onion wedges onto the soaked wooden skewers, alternating between them. Place the kebabs on the preheated grill and cook for about 3-4 minutes per side or until the scallops are opaque and the vegetables are tender with grill marks. Remove the grilled scallop kebabs from the grill and serve hot. Garnish with fresh herbs, if desired. Enjoy your Grilled Scallop Kebabs with Zucchini and Red Onion!
Prep Time: 45 minutes
Cook Time: 10 minutes
Taino Paintings by Theodore Morris
