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Skewered Scallops With Apricot Curry Glaze

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Skewered  Scallops with  Apricot Curry Glaze
2011-03-26 Appetizer
3 89

Broiled scallops with a glaze including apricot preserves and curry powder, then topped with chopped cilantro and lemon wedges.

  • Servings: 8


3 Tbsp Olive Oil
3 Tbsp Apricot Preserves
1½ Tbsp White Wine Vinegar
2½ tsp Dijon Mustard
2¼ tsp Curry Powder
1¼ tsp Minced Garlic
Salt, to taste
16 Dry Pack Jumbo Scallops
2 (10") Bamboo Skewers
1 bunch Cilantro, chopped
2 Lemon Wedges


Whisk together first 7 ingredients in a large bowl. Add scallops and toss well to coat. Cover and refrigerate at least 1 hour. Meanwhile, soak bamboo skewers in water to cover for 30 minutes. Preheat charbroiler to medium-high heat. Thread scallops on skewers. Broil scallops just until cooked through and scallops are firm, about 3 minutes per side; place on serving platter. Garnish with with cilantro leaves and lemon wedges.

Helpful Tips:

Can be served as an appetizer or main dish.