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.

Recipe by Cooking Light September 2000

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Yield:
6 servings (serving size: 1 kebab and about 2 tablespoons raisin compote)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Prepare grill.

  • 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.

Nutrition Facts

291 calories; calories from fat 26%; fat 8.3g; saturated fat 1.2g; mono fat 3.1g; poly fat 3g; protein 30.5g; carbohydrates 26.2g; fiber 1.4g; cholesterol 56mg; iron 1.5mg; sodium 313mg; calcium 58mg.
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