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Salmon and Scallop Kabobs


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes to 1 hour


4 - 6 servings


3/4  pound  Atlantic Salmon, skinned, cut in 1 1/4-inch cubes

3/4  pound  Sea Scallops

3/4  cup  dry white wine

1/4  cup  lemon juice

1/4  cup  olive oil

1  small shallot, finely chopped

1  clove  garlic, crushed

1  tablespoon  fresh parsley, chopped

1/4  teaspoon  salt

12  bamboo skewers, soaked in water

1  tablespoon  soy sauce

2  teaspoon  corn starch


Combine the wine, lemon juice, oil, shallot, garlic, parsley and salt in a large sealable plastic bag. Close tightly and shake well to combine marinade. Add seafood and seal bag tightly. Refrigerate 10 minutes to one hour.

Meanwhile, soak bamboo skewers to prevent charring while grilling. Thread seafood on skewers, alternating scallops and salmon cubes. Reserve the marinade to make sauce.

Grill kabobs over Medium heat, with lid closed for 8 to 10 minutes, turning every 2 to 3 minutes.

Heat marinade in a saucepan. Boil for 2 minutes, stirring often. Blend soy sauce and cornstarch until smooth. Add to sauce while stirring. Simmer for 2 minutes or until sauce thickens.
Nutritional Information
No Nutritional Information Available

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