Friday, April 5, 2013

Spiced Scallop-Zucchini Kebabs

So, today is tt's father's birthday. We are having them over for lunch tomorrow and I am oh so happy to announce that tt is cooking!! (All I need to contribute is picking up the house, and making my adorable little lemon meringue pies, which I am 100% ok with having 2 weekends in a row)

This whole thing sparked a conversation, because he wants to make scallops and swordfish (but does not want my input). He remembers these kebabs that I had made with squash and scallops and that I "put some of the stuff on them and it was really good, but then {I} put more of the stuff on them and it really wasn't good. What was that green sh*t anyway?" -- He doesn't know what he is talking about. This was delightful. I believe that we had these one summer evening last year, and enjoyed them while sitting out on the deck. Either way, he's thinking something along this line, maybe with or without the green {stuff}... Enjoy! 

The Recipe
Courtesy of Food Network Magazine  

For the sauce...
1/2 cup lightly packed
fresh cilantro
1/4 cup lightly packed fresh mint
1/4 cup light coconut milk
Juice of 1 lime
1 jalapeno pepper, seeds removed
1 small clove garlic
1 teaspoon sugar
Kosher salt

For the Kebabs...
4 tablespoons unsalted butter
1 small clove garlic, minced
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, cracked
1/8 teaspoon hot paprika
Kosher salt
12 to 18 large sea scallops, muscles removed
2 small zucchini, cut into 1/2-to- 3/4-inch-thick rounds (*Tip* Make sure to cut the zucchini into similar size pieces as the scallops so it all cooks evenly!)
Vegetable oil, for brushing
Lime wedges, for serving
You will need skewers, of course, probably 4-6 depending on how many scallops/zucchini pieces you end up with. *Tip* If you are using wooden skewers, be sure to soak them in water for at least 15+ minutes so that they don't burn. Believe me, do not skip this step.


  1. For the sauce: Combine the cilantro, mint, coconut milk, lime juice, jalapeno, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
  2. Then, melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.)
  3. Alternate the scallops and zucchini onto your skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt. Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges.

Prep time: 10 minutes
Cook time: 25 minutes
Level: Easy
Serves: 4-6 people

Laugh much, cook often, and always wear stilettos
xoXO ~ Coleen

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