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Ingredients
- 16 lrg sea scallops (about 1 1/4 pounds)
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. minced fresh basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp. honey
- 2 Tbsp. lemon juice Oil for grill grate
- 2 Tbsp. honey
- 2 Tbsp. lemon juice
- 1/4 tsp kosher salt
Directions
- Rinse scallops. In small bowl, combine the extra virgin olive oil, basil, salt, pepper, honey and lemon juice. Place scallops in a large, resealable plastic bag, add in basil mix, toss to coat and marinate in the refrigerator up to 45 min.
- Preheat the grill on high. When warm, oil the grate well. Remove the scallops from the marinade and thread 4 per skewer. Throw away the marinade. In a small bowl, mix together the glaze ingredients; set aside. Grill the scallops till just opaque in the center, 4 to 6 min, turning once halfway through grilling. Brush with the glaze during the last 1 to 2 min of grilling time.
- Remove from the grill and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 610g | |
| Calories 863 | |
| Calories from Fat 272 | 32% |
| Total Fat 30.7g | 38% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 2521mg | 105% |
| Potassium 1638mg | 47% |
| Total Carbs 66.35g | 18% |
| Dietary Fiber 0.5g | 2% |
| Sugars 52.49g | 35% |
| Protein 81.07g | 130% |
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