Grilled Scallops with plum sauce

Lunch / Dinner

Grilled Scallops with plum sauce

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!


2 servings (4 kebabs)

Total Time

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What is Star Anise?

Popular in Indian and Chinese cooking, star anise are woody seed pods that smell and taste like licorice.


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, 45 minutes.

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.

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