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Grilled Sea Scallops with Pine Nut-Raisin Compote

Yield 6 servings (serving size: 1 kebab and about 2 tablespoons raisin compote)
Dry sherry can replace the cream sherry, but the dish won't be as sweet. Make sure that your grill rack is clean and well-coated with cooking spray, because scallops are delicate and can stick and tear very easily. For a subtle rosemary flavor, try threading the scallops on large, sturdy rosemary sprigs.


  • 2 1/4 pounds sea scallops
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup pine nuts
  • 1 1/2 cups cream sherry
  • 1 cup raisins
  • Cooking spray

Nutrition Information

  • calories 291
  • caloriesfromfat 26 %
  • fat 8.3 g
  • satfat 1.2 g
  • monofat 3.1 g
  • polyfat 3 g
  • protein 30.5 g
  • carbohydrate 26.2 g
  • fiber 1.4 g
  • cholesterol 56 mg
  • iron 1.5 mg
  • sodium 313 mg
  • calcium 58 mg

How to Make It

  1. Combine first 5 ingredients in a large shallow dish; cover and marinate in refrigerator 20 minutes.

  2. Cook pine nuts in a large skillet over medium-high heat 1 minute or until lightly browned, stirring frequently. Remove pine nuts from pan. Add sherry and raisins to pan. Bring to a boil; cook 8 minutes or until the raisins are plump and sherry is slightly syrupy. Remove from heat; stir in pine nuts.

  3. Prepare grill.

  4. Remove scallops from dish, and discard marinade. Thread the scallops onto 6 (12-inch) skewers. Place the skewers on a grill rack coated with cooking spray. Grill 2 minutes on each side or until done. Serve with the raisin compote.