Cajun Scallop Kabobs

written by Jessica Chiasson Wood on March 23, 2012 in Seafood and Seafood throughout Lent and Vegetarian with 29 comments

It’s Seafood Lent Friday! This week’s Seafood dish is something everyone can enjoy. Gather outside the grill for these delicious Scallop Kabobs!


3 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1-2 garlic cloves, pressed or minced

1/2 teaspoon smoked paprika

1/2 teaspoon mustard powder

½ teaspoon Cajun or Creole seasoning

Pinch cayenne powder

1-1/2 pounds sea scallops

Red, yellow, and green bell pepper, seeded and cut into 1-1/2 inch pieces


In a bowl, combine first 7 ingredients. Pour into a large zip lock bag; add scallops. Seal and turn to coat evenly; refrigerate for half an hour.

Alternately, thread scallops and peppers onto soaked wooden skewers. Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

Serve with warn grilled pita or flat bread and enjoy!

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