This Sweet and Sour Scallop Kabobs recipe from Jenny Shea Rawn, MS, MPH, RD features succulent sea scallops, crisp broccoli florets and sweet pineapple chunks brushed in a quick soy ginger marinade, grilled to perfection and served with a soy ginger peanut sauce. This is an easy, kid-friendly and over-the-top delicious meal idea perfect for busy back-to-school nights.
Recipe note: if you’d like to use fish instead of scallops, try chunks of salmon steaks or fillets. Swordfish is also great for those without young children or pregnant/nursing mothers in the house.
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