- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 18 Times
Scallops should be fresh and moist when you buy them. Don’t overcook them or they’ll become tough. These skewers go well with a light salad as a healthy entree.
- 1 pound medium sea scallops (20 per pound)
For the marinade:
- 2 teaspoons vegetable oil
- ½ teaspoon salt
- 2 teaspoons minced garlic
- 1 teaspoon cornstarch
- 1 tablespoon oyster sauce (optional)
- 20 (6-inch) wooden skewers
Soak the wooden skewers in water for 30 minutes.
Taking each scallop in your hand, remove the small muscle on the side of the scallop. Rinse each scallop under cold water and gently pat dry. Lay each scallop flat on paper towels.
In a small bowl, combine the oil, salt, garlic, and cornstarch. Brush both sides of the scallops with the marinade.
Skewer a scallop slightly off center. Skewer the scallop again on the other side, again slightly off center, so the 2 skewers are parallel. Add another scallop to the same set of skewers, following the same procedure.
Preheat a grill to high heat and lightly brush the grill rack with oil. Place the scallops on the grill for approximately 1 minute. Turn the scallops and grill the other side for another minute. Lightly brush the scallops with additional vegetable oil if needed to prevent sticking. If desired, serve with oyster sauce.
© 2000 Leeann Chin and Katie Chin
Serving size is 1 skewer. Nutritional information does not include optional oyster sauce.