These shellfish kabobs make a great appetizer or an entrée when served over rice or couscous. If shellfish isn’t what you like, fish such as salmon and halibut are equally delicious. Feel free to use any combination of vegetables. If you’re using wooden skewers, soak them for at least 20 minutes in water before barbecuing.
1. Thread the scallops, shrimp and tomatoes evenly onto 4 large or 8 small skewers.
2. To make the pesto, purée the basil, Parmesan, pine nuts, cream cheese, garlic, stock and oil in the bowl of a small food processor until smooth. Brush half the pesto over the kabobs.
3. Preheat a grill to high, or spray a non-stick skillet with cooking oil and place over high heat. Grill or sauté the kabobs on both sides just until cooked, about 5 minutes. Serve with the remaining pesto.
8 oz medium scallops
8 oz peeled and deveined large shrimp
16 cherry tomatoes (or combination of bell pepper and red onion)
1 cup packed fresh basil leaves
2 Tbsp grated Parmesan cheese
1 Tbsp toasted pine nuts
2 Tbsp light cream cheese
1 tsp minced fresh garlic
3 Tbsp low-sodium chicken stock or water
2 Tbsp olive oil
Nutritional Analysis per Serving
Protein 25 g
Fat 11 g
Saturated Fat 2.3 g
Cholesterol 110 mg
Sodium 211 mg
Fiber 2.1 g
Prep Time: 10 minutes
Cook Time: 5 minutes
Make Ahead: Prepare pesto up to 2 days in advance and refrigerate.