Mini Jalapeno Scallop Kabobs
Scallops are one of life's perfect foods, so light and airy, tasty yet very healthy and low calorie, easy to cook with and versatile. Add jalapeno peppers and you've got a powerful combination. We made these for a quick summer dinner, sat on the patio, and enjoyed them over Spanish Idaho Rice, another of our fun recipes.
Ingredients
- 12 large scallops
- 2 large jalapeno peppers
- 1 tablespoon chili powder
- Fresh garlic powder to taste
- Salt and pepper to taste
- Light spray oil
Cooking Directions
- Preheat grill to medium heat.
- Slice each scallop in half lengthwise. Season scallops with chili powder and garlic, then salt and pepper to taste.
- Slice each jalapeno pepper into long spears, 6 slices per pepper.
- Using toothpicks as skewers, pierce one jalapeno spear between two scallop slices.
- Repeat until you have 12 mini kabobs. Spray lightly with spray oil.
- Grill about 6-8 minutes or until scallops are cooked throughout.
NOTE: Do not overcook as scallops can become tough. It is usually a good idea to cook over tinfoil so the scallops to not fall through the grate.
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