Grilled Scallop-and-Fig Kebabs



2 servings (serving size: 2 kebabs)

Recipe from

Cooking Light

Nutritional Information

Calories 451
Caloriesfromfat 9 %
Fat 4.5 g
Satfat 0.6 g
Monofat 1.9 g
Polyfat 1.1 g
Protein 32 g
Carbohydrate 76.2 g
Fiber 9.7 g
Cholesterol 56 mg
Iron 2.8 mg
Sodium 785 mg
Calcium 176 mg


3 tablespoons orange marmalade
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
1/2 teaspoon ground red pepper
1 large garlic clove, chopped
16 sea scallops (about 12 ounces)
8 dried figs (about 5 ounces)
2 lemons, quartered
1 teaspoon olive oil


Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator for 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers.

Preheat grill.

Coat a grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.

Linda Eckhardt,

Cooking Light

July 1999
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