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–+ servings

Sweet and Sour Scallop Kabobs

Succulent sea scallops, crisp broccoli florets and sweet pineapple chunks brushed in a quick soy ginger marinade, grilled to perfection and served with a soy ginger peanut sauce. This is an easy, kid-friendly and over-the-top-delicious meal idea perfect for busy back-to-school nights.
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Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 375 kcal

Ingredients
  

Kabobs

  • Metals skewers or wooden skewers soaked for 30 minutes
  • 1/2 pineapple cored and cut into bite-sized chunks reserve other half for another use
  • 2 broccoli heads broken into bite-sized florets
  • 1 lb fresh sea scallops tough side muscles removed

QUICK MARINADE - you will reserve 1/4 of this marinade for the peanut sauce

  • 1/4 cup 1/4 cup seasoned rice vinegar
  • 3 tablespoons reduced sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh crushed ginger 
  • 1 teaspoon garlic powder

PEANUT SAUCE - combine with 1/4 of the above and add:

  • 1/4 cup creamy peanut butter
  • 1 teaspoon honey

FOR SERVING

  • 1 lime cut into wedges
  • Brown rice or other whole grain

Instructions
 

  • Preheat grill to medium high heat. Clean and oil grates.
  • Add pineapple, broccoli and sea scallops to skewers, alternating. If you have more broccoli and pineapple than scallops, make a skewer or two without scallops. 
  • Combine all marinade ingredients in a small bowl and whisk well. Set aside ¼ of the marinade in a separate bowl (you’ll use this for the peanut sauce). Brush marinade on both sides of scallop skewers.
  • In a small bowl, heat peanut butter and honey for 15 seconds in the microwave. Stir to combine, then stir in the reserved unused marinade. Mix well.
  • Place skewers on grill. Discard any remaining marinade. 
  • Flip skewers after 2-3 minutes and grill until scallops turn white or opaque and are slightly firm to the touch, about 6-8 minutes total. Remove from grill.
  • Serve skewers with peanut dipping sauce, lime wedges and brown rice. 

Notes

If you’d like to use fish instead of scallops, try chunks of salmon steaks or filets. Swordfish is also great for those without young children or pregnant/nursing mothers in the house (due to levels of mercury in the swordfish).

Nutrition

Calories: 375kcalCarbohydrates: 49gProtein: 28gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 1022mgPotassium: 1472mgFiber: 11gSugar: 23gVitamin A: 1971IUVitamin C: 330mgCalcium: 181mgIron: 4mg
Keyword Sweet and Sour Scallop Kabobs
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