Spiced Scallop-Zucchini Kebabs Recipe

Name: Spiced Scallop-Zucchini Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; Vegetable oil, for brushing; Lime wedges, for serving

Servings: persons

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
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
Vegetable oil, for brushing
Lime wedges, for serving

1
Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeno, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth.
2
Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
3
Prepare the kebabs: Melt the butter in a small skillet over medium heat.
4
When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes.
5
Remove the spiced butter from the heat and let cool.
6
(The butter can be made up to 1 day in advance.)
7
Preheat a grill to medium.
8
If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers).
9
Thread the scallops and zucchini rounds onto the skewers.
10
Brush the grill generously with vegetable oil.
11
Stir the spiced butter, then brush on the kebabs and season with salt.
12
Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side.
13
Brush with more spiced butter.
14
Serve with the chutney and lime wedges.
15
Photograph by Anna Williams

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup lightly packed, fresh cilantro, 1/4 cup lightly packed fresh mint, 1/4 cup light coconut milk, and more.

Yes, Spiced Scallop-Zucchini Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Scallop-Zucchini Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions