Scallop Kebobs on a Bed of Grilled Vegetables

Scallop Kebobs on a Bed of Grilled Vegetables
  • 4 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 0:18 Total Time


Add all
  • flavoured oil:

  • 1/3 cup
    (80 mL)

    olive oil

  • 1

    lemon, juice and zest

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 2

    garlic cloves, chopped

  • salt and freshly ground pepper to taste

  • kebobs

  • 3 cups
    (750 mL)

    assorted vegetables (zucchini, peppers,mushrooms, asparagus, onion), trimmed

  • 4

    scallops skewer

  • 2 Tbsp.
    (30 mL)

    chopped fresh chives


Preheat barbecue to medium-high.

In a bowl, combine all ingredients for the flavoured oil. Set aside.

Brush barbecue grill with a vegetable oil.

Grill vegetables on skewers, brushing regularly with flavoured oil.

Put kebobs on the grill and cook 3-4 minutes per side, brushing with flavoured oil.

Transfer grilled vegetables to 4 plates and top with scallop kebobs over top.

Sprinkle with fresh chives and serve.Serve with dill pasta salad if you wish.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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