Grilled Teriyaki Scallop Skewers
Grilled Teriyaki Scallop Skewers with courgettes and peppers, a delicious and healthy summer recipe that is light, but surprisingly filling. It's very quick and easy to make, and it's ready on the table in less than 15 minutes.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: Japanese
Servings: 4 skewers
Calories: 99kcal
- 250 g scallops ( 1 cup)
- ½ red bell pepper
- ½ yellow bell peppers
- ½ courgette (zucchini)
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 tablespoon honey
To make the marinade, combine the soy sauces, honey, sesame oil and vinegar in a large bowl.
Add the scallops and mix well to coat.
Set aside for 5-10 minutes for the scallops to soak up the flavours.
Cut the courgette and peppers into chunks, and thread them on the skewers, alternating with scallops for a nice contrast.
Grill until the scallops and cooked through and the veggies have a nice charred favour.
Calories: 99kcal | Carbohydrates: 10g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1254mg | Potassium: 296mg | Fiber: 1g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 51mg | Calcium: 15mg | Iron: 1mg