Time: 30 min.
Complexity: easily
Servings: 4

One of the reasons to cook scallops is that they're an excellent source of low-fat protein. They also cook quickly and, with their subtle flavor, pair well with many ingredients. The hints of Indian cuisine in the curry, along with the vibrant accents of tomatoes and pumpkin, make scallops a healthy and light appetizer. Furthermore, the shape of these seafood is perfect for neat kebabs.

Ingredients:

• 700 g of scallops, remove the leg muscles
• 1 tbsp. l. olive oil
• 1 teaspoon curry powder
• 470 ml red or yellow cherry tomatoes
• 1 yellow zucchini (with tender skin), cut lengthwise into 4 pieces and into 1cm thick slices.
• 4 tbsp (60 g) butter, melted
• 1 tsp grated peeled ginger
• 1/4 cup coarsely chopped cilantro
• Lime wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

scallops, yellow zucchini, cherry tomatoes, ginger root, lime, curry, cilantro

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Preparation:

Step 1
• Preheat grill to medium-high heat and brush grates with vegetable oil.
Step 2
• In a large bowl, toss the scallops with the olive oil and curry powder; season with salt and pepper. Thread the scallops, cherry tomatoes, and yellow zucchini slices onto 8 25cm (10in) skewers.
Step 3
• In a small bowl, combine melted butter and ginger. Grill the kebabs, covered, turning once, until cooked through and grill marks appear on the outside, 5-7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with cilantro and serve with lime wedges.

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