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Scallop Kabobs

Serves: 4

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 60 minutes



  • 12 scallops rinsed and dried
  • Zest of one lemon (save the lemon)
  • 2 garlic cloves, minced
  • Pinch of hot pepper flakes (optional)
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon herbes de Provence 
  • 12 cherry tomatoes
  • 4 large shallots quartered
  • 1 large yellow pepper cut into 2-inch square
  • 2 cups cooked couscous 


    1. Mix the lemon zest, garlic, pepper flakes, olive oil, and spices in a medium sized bowl. 
    2. Add the scallops and toss to combine. 
    3. Refrigerate for 30 minutes. 
    4. Start the grill (medium heat).
    5. While your grill heats, thread all the ingredients on four 10-inch metal skewers as follows:* Shallot, pepper, tomato, scallop, repeating two more times for a total of three scallops and four each of the vegetables per skewer. 
    6. Brush the remaining marinate on the assembled kabobs. 
    7. Grill on medium heat for 10 to 15 minutes turning the skewers halfway during cooking.
    8. Transfer the kabobs to a platter with the lemon cut into wedges. 
    9. Serve with couscous. 

      *Note: if using bamboo/wooden skewers, make sure to soak them in water for 20 minutes before using.