Grilled Scallops and Tomatoes

Grilled cherry tomatoes might just be the best thing on this planet. Pair them with grilled scallops and you've got heaven on a plate.

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 9%
  • Fat: 1.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20g
  • Carbohydrate: 7.4g
  • Fiber: 0.9g
  • Cholesterol: 37mg
  • Iron: 0.0mg
  • Sodium: 349mg
  • Calcium: 0.0mg


  • 1 pound fresh sea scallops
  • 20 cherry tomatoes
  • Cooking spray
  • 2 tablespoons low-sodium teriyaki sauce


  1. Place scallops and tomatoes alternately on 4 (12-inch) skewers; brush with 1 tablespoon teriyaki sauce.
  2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack, and grill, uncovered, 5 minutes. Turn kabobs, and brush with remaining teriyaki sauce; grill 10 additional minutes or until scallops are opaque. Serve immediately.
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