Grilled Scallop Kabobs

Photo: Jennifer Davick; Prop Styling: Buffy Hargett

Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week. Round out the meal with grilled pita wedges and deli tabbouleh salad.

Yield: Makes 4 to 6 servings
Recipe from Southern Living

More From Southern Living


  • 20 fresh thick asparagus spears
  • 40 sea scallops (about 1 1/2 lb.)
  • 10 (6-inch) wooden skewers
  • 1/4 cup herb-flavored olive oil
  • Lemon wedges


  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Thread scallops alternately with asparagus pieces onto each skewer. Brush with olive oil.
  2. 2. Grill kabobs, covered with grill lid, 2 1/2 minutes on each side or just until scallops are opaque. Sprinkle with salt to taste. Serve kabobs with lemon wedges.
  3. Note: We tested with Benissimo Mediterranean Garlic Gourmet oil.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Scallop Kabobs Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy