The scallops need at least three hours to marinate, which gives you plenty of time to get ahead.
Ingredients
- 40 queen scallops or 20 king scallops
- 1 grated grapefruit juice and zest
- 2 limes juice
- 4 tbsp olive oil
- 1 fresh red chile or jalapeño chile, seeded and finely chopped
- ½ red onion, finely chopped
- ½ tsp salt
- 1 tbsp finely chopped cilantro
- 1 scallion, finely sliced
How to Make It
- If using king scallops, slice in half crosswise.
- Combine scallops, zest and juice of grapefruit, juice of lime, oil, chile, onion, and salt in a nonmetallic bowl. Cover and refrigerate for 3 hours, stirring occasionally.
- Remove scallops with a slotted spoon. Toss to coat with cilantro and scallion. Thread two queen scallops or two king scallop halves onto each of the 20 wooden skewers or toothpicks (3 in/7.5 cm). Serve chilled with herbed yogurt dip.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 48 kcal Calories from Fat: 22.5 kcal |
|
% Daily Value*
|
| Total Fat 2.5 g 7% |
Saturated Fat 0.4 g 2% |
Trans Fat 0.0 g |
Sodium 0.2 mg 0% |
carbohydrates 1 g 1% |
Dietary Fiber 0.1 g 0% |
Sugars 1 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |