Ingredients
- 3 tablespoon lemon juice
- 1 1/2 tablespoon chopped fresh thyme
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon salt, or to taste
- 1 1/4 pounds sea scallops, trimmed
- 1 lemon, cut into 8 wedges
Cooking Directions
Step 1
Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
Step 2
Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
Step 3
Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.
Step 4
Lightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.
Nutrition Info
- Serving: Per serving
- Calories: 152
- Carbohydrates: 5g
- Fat: 3g
- Protein: 24g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 47mg
- Potassium: 478mg
- Sodium: 374mg
- Exchanges: 31/2 very lean meat
- Carbohydrate Servings: 0