Thai Spiced Scallops Recipe With Garlic And Vegetables
Thai-Spiced Scallops Ingredients:
1 pound sea scallops
1 ½ cup baby carrots
2 medium summer squash, yellow
½ teaspoon garlic, minced
2 tablespoon fresh basil, snipped
2/3 cup sweet and sour sauce
1 teaspoon Thai seasoning
- Thaw scallops if using frozen ones. Rinse and pat them dry using some paper towels. If the scallops are too large then halve them. Thread the scallops on 8 to 10 inch metal skewers. Cover and place the skewers in the refrigerator until ready to grill.
- Combine the snipped basil, Thai seasoning, sweet and sour sauce and minced garlic for sauce in a small bowl. Remove about ¼ cup of sauce for basting. Reserve the remaining sauce until ready to serve.
- Fold a rectangular heavy foil piece (about 36×18 inch large) into half to make a square of about 18 inches. Place the baby carrots and squash pieces in the center of the foil. Sprinkle lightly with salt and freshly ground black pepper. Bring any two opposite edges of the foil together and seal them with a double fold. Completely enclose the vegetables by sealing all the ends. Make sure to leave some space for the steam to build.
- Place this vegetable packet directly over medium coals on a rack of an uncovered grill. Grill for about 10 minutes or until the vegetables are soft, turning occasionally.
- Remove scallops from the refrigerator and place the skewers on the grill rack. Grill for about 6 to 8 minutes or until the vegetables are crisp-tender and the scallops are opaque. Turn the vegetable packets and scallops for even grilling.
- During the last 2 to 3 minutes of grilling brush all the sides of scallops with the ¼ cup sauce occasionally. Heat through and serve grilled scallops with vegetables and the remaining reserved sauce. This recipe makes 4 servings.
- Thai-spiced scallop recipe provides 168 calories, 25 gm carbohydrates, 3 gm dietary fiber, 16 gm proteins and only 1 gm total fat per serving.
- This recipe provides only 34 mg cholesterol and negligible amounts of saturated fats and simple sugars. Thus, according to its nutritional profile, this recipe can be well considered diabetes friendly as well as heat friendly recipe.
- Thai-spiced scallop recipe provides moderate amounts of sodium that is 370 mg per serving. To decrease the sodium values of this recipe and make this recipe fit for people on low sodium diets, avoid using salt in this recipe. Also if reduced sodium Thai seasoning is available then use that instead of regular seasoning.