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Grilled Scallop Kabobs with Lemon-Caper Cream
Makes 4 Entree or 6 Appetizer Servings
*1/2 cup dry white wine
*1/2 cup chicken stock
*1 small shallot, minced
*2 tbls. fresh lemon juice
*1/4 tsp. grated lemon zest
*1/2 cup light cream
*4 tbls. butter
*1 tbls. capers
*24 large scallops
*Olive oil
1Soak wooden bamboo skewers in water for 30 minutes.
2Combine wine, chicken stock, shallot, lemon juice and zest in a saucepan and bring to a boil. Continue to boil until reduced by half. Stir in cream and continue to reduce until liquid is about 3/4 of a cup. Reduce heat, add butter into liquid and stir until butter is melted and sauce has blended into a creamy consistency. Stir in capers. Keep warm until ready to serve.
3Rinse scallops and pat dry. Thread scallops onto bamboo skewers horizontally so that they lie flat. Brush lightly with olive oil.
4Spray grill rack with non-stick spray to prevent sticking. Place skewers on grill over hot coals. Cook, turning once, until scallops are cooked through, about 7-8 minutes on each side.
5Spoon lemon-caper cream onto plates and lay scallop skewers on top.
  • If the sauce becomes too thick, whisk in additional light cream.