Grilled Scallop-and-Fig Kebabs

Yield: 2 servings (serving size: 2 kebabs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 451
  • Calories from fat: 9%
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 32g
  • Carbohydrate: 76.2g
  • Fiber: 9.7g
  • Cholesterol: 56mg
  • Iron: 2.8mg
  • Sodium: 785mg
  • Calcium: 176mg


  • 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


  1. 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.
  2. Preheat grill.
  3. 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.
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