Curry Thai Basil Scallop and Vegetable Skewers

Enjoy scallops any night of the week. This version goes from the grill to the table in 20 minutes. Marinate scallops with veggies in our sweet and spicy McCormick® Curry Thai Basil Seafood Sauce and skewer. Grill and serve with basmati rice.
10m
PREP TIME
10m
COOK TIME
5
INGREDIENTS

Ingredients

  • step1
  • 1 pound sea scallops
  • 1 package curry thai basil seafood cooking sauce, divided
  • 2 cups small white mushrooms, stems removed
  • 2 cups zucchini chunks, (1-inch chunks)
  • 1 cup red bell pepper chunks, (1-inch chunks)

INSTRUCTIONS

  • 1 Place scallops in large resealable plastic bag. Add 1/4 cup of the Seafood Sauce; turn to coat well. Place vegetables in another large resealable plastic bag. Add remaining Seafood Sauce; turn to coat well.
  • 2 Refrigerate 15 minutes. Remove scallops from marinade, discarding any remaining scallop marinade. Remove vegetables from marinade, reserving any remaining vegetable marinade. Alternately thread scallops and vegetables onto skewers.
  • 3 Grill skewers over medium heat 8 to 10 minutes or until scallops are opaque and vegetables are tender-crisp, turning once. Drizzle skewers with reserved vegetable marinade. Serve over cooked basmati rice, if desired.

TIPS AND TRICKS

Soak wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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