Thai-Spiced Scallops

Source dLife
Rating (1) Prep Time 60 minutes
Cook Time 15 minutes Difficulty Intermediate
Yields 4 servings

Grilled scallops and vegetables in a garlicky Asian sauce.

Ingredients

1 lb large scallops (fresh or frozen)
2/3 cup Sauce, sweet & sour, ready to use
2 tbsp fresh basil, snipped
1 tsp Chinese 5-spice blend (or Thai seasoning blend)
1/2 tsp minced garlic, bottled
2 medium zucchini, quartered lengthwise and sliced 1/2 inch thick (and/or yellow summer squash)
6 oz Carrots, fresh, baby, medium

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories 91.4
Total Carbs 15.1g
Dietary Fiber 1.2g
Sugars 1.9g
Total Fat 0.6g
Saturated Fat 0.1g
Unsaturated Fat 0.5g
Protein 7g
Sodium 211.3mg
Dietary Exchanges
Other Carbohydrate 1/2, Vegetable 1, Very Lean Meat 1
See the Detailed Nutritional Analysis
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Directions

1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Cover and chill until ready to grill.
2. Soak wooden skewers in cold water for at least an hour to prevent burning.
3. For sauce, in a small bowl combine sweet-and-sour sauce, basil, Thai seasoning, and garlic. Remove ¼ cup of the sauce for basting; reserve remaining sauce until ready to serve.
4. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square.
5. Place squash and carrots in center of foil. Sprinkle lightly with salt and black pepper.
6. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
7. Grill vegetable packets on the rack of an uncovered grill directly over medium coals for 10 minutes, turning packets occasionally.
8. Thread scallops on soaked wooden skewers. Place scallop kabobs on grill rack.
9. Grill for 5 to 8 minutes more or until scallops turn opaque and vegetables are crisp-tender, turning kabobs and vegetable packets once and brushing scallops occasionally with the reserved ¼ cup sauce the last 2 to 3 minutes of grilling.
10. Serve scallops and vegetables with remaining sauce.

Additional Information

Sea scallops, not to be confused with bay scallops, are the larger of the two varieties, Sea scallops measure about 11/2 inches in diameter and bay scallops measure 1/2 inch in diameter.

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