Glazed Scallop Kebabs deliver bite after
bite of Asian-inspired sweet and spice that’s
oh-so nice. The recipe is so shockingly simple, it’s
hard to fathom it can be as good as it is, but it is!
Makes
2 servings (4 kebabs)
Total Time
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Ingredients
Test Kitchen Approved
What is Star Anise?
Popular in Indian and Chinese
cooking, star anise are woody seed
pods that smell and taste like licorice.
Instructions
Preheat grill to medium-high
(350–400°). Brush grill grates
with oil.
Heat jam, garlic, serrano, ginger,
soy sauce, vinegar, star anise, and
salt in a saucepan over medium
to a low boil. Reduce heat to low
and simmer sauce until it coats
the back of a spoon, 4–5minutes.
Thread four shishito halves and
three each scallops and pineapple
chunks, alternately, through two
skewers for each kebab. Brush
both sides of each kebab with
plum sauce.
Grill kebabs 2 minutes, flip,
and baste with plum sauce.
Repeat flipping and basting
every 2 minutes until scallops
are opaque, about 6 minutes
total; serve with remaining
plum sauce.
For greater stability on the grill, thread
all the ingredients onto two skewers
for each kebab.
