Scallop lovers, rejoice, because grilling season has arrived! The grill is one of the best ways to prepare fresh or frozen scallops because it creates a unique and very desirable flavor. This recipe features Thai spices that give the scallops a kick and even includes some grilled veggies to make the meal healthier. Add rice or a side of grilled potatoes for the perfect summer dinner. This recipe makes four servings, each with 168 calories, 16 grams of protein, one gram of fat, and 91 percent of the recommended daily value of calcium.
Spicy Thai Grilled Scallops ingredients:
• 1 pound of frozen or fresh sea scallops
• 1 ½ cups peeled baby carrots
• 2 medium zucchini and/or yellow summer squash, cut into quarters lengthwise, then sliced ½-inch thick
• 2/3 cup sweet and sour sauce
• 2 tablespoons of fresh basil, snipped
• 1 teaspoon five-spice powder or Thai seasoning
• ½ teaspoon minced garlic
• Heavy aluminum foil
• 2 small bowls
• Basting brush
• 4 eight to ten-inch skewers
Step 1: If the scallops are frozen, thaw them. Cut a piece of foil to measure 36×18 inches. Fold this in half, creating an 18×18-inch square. Put the carrots and zucchini and/or squash in the center of the foil and lightly sprinkle on the pepper and salt. Gather the two opposite edges of the foil and use a double fold to seal them. Fold the remaining ends of the foil, completely enclosing vegetables but leaving enough space for some steam to build.
Step 2: Place the foil package on the grill rack. Grill for 15 to 20 minutes on medium heat, until the vegetables are crisp and tender, turning occasionally.
Step 3: Combine the basil, powder or seasoning, garlic, and sweet and sour sauce in the bowl. Transfer ¼ cup of this mixture to a second bowl and reserve the rest for serving.
Step 4: Rinse the scallops and pat them dry with paper towels. If any scallops are large, cut them in half. Thread the scallops on the skewers. Grill the scallops for the last 5 to 8 minutes of cooking time for the vegetables or until they are opaque. Turn skewers once during cooking and brush scallops with the ¼ cup of sauce during the final minute of grill time.
Step 5: Remove the vegetables and scallops from the grill and serve them with the remaining sauce.