Ingredients with Measurements:
- 1 pound large scallops
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 8 skewers
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Grill or grill pan
- Large bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
3. Add scallops to the bowl and toss to coat.
4. Thread scallops, bell peppers, and onion onto skewers.
5. Grill skewers for 3-4 minutes per side, or until scallops are cooked through and vegetables are tender.
6. Remove skewers from grill and sprinkle with chopped parsley.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted for scallops
- Cherry tomatoes can be substituted for bell peppers
- Shallots can be substituted for red onion
Variations:
- Add a squeeze of fresh lemon juice over the skewers before serving
- Top with crumbled feta cheese
- Serve over a bed of quinoa or rice
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent burning
- Make sure scallops are dry before adding to the marinade to ensure they absorb the flavors
- Don't overcrowd the skewers to ensure even cooking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Serve skewers on a platter with a sprinkle of parsley and lemon wedges on the side.
Garnishes:
Chopped fresh parsley
Pairings:
- Chardonnay
- Pinot Grigio
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If scallops are sticking to the grill, brush with a little oil before adding to the grill
- If vegetables are cooking too quickly, remove them from the skewer and grill them separately
Food safety advice:
- Make sure scallops are fully cooked before serving
- Wash hands and surfaces thoroughly before and after handling raw seafood
Food history:
Skewers have been used for cooking food for centuries, with evidence of their use dating back to ancient Greece and Rome.
Flavor profiles:
The combination of lemon, garlic, and oregano give the scallops a bright and flavorful taste, while the grilled vegetables add a smoky sweetness.
Serving suggestions:
Serve with a side salad and crusty bread for a complete meal.
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