Scallop/Lime/Mushroom Kabobs

Scallop/Lime/Mushroom Kabobs


  • 2  pound(s)  scallops
  • 1  pound(s)  large fresh button mushrooms
  • 1/4  c  olive oil
  • 2  Tbsp  fresh lemon juice
  • 2  Tbsp  chopped fresh tarragon or 1 tsp. dried tarragon
  • 1  clove of garlic, minced
  • 1/2  tsp  salt
  • 1/4  tsp  freshly ground pepper
  • 2  limes, cut into 1/4 inch slices


Cut and discard the small, flat muscle, or "foot", attached to the side of each scallop. Remove and discard the stems from the mushrooms. In a large bowl whisk together the oil, lemon juice, tarragon, garlic, salt and pepper. Add the scallops and mushrooms and toss to coat evenly. Cover and refrigerate for 30 minutes, tossing once or twice. Prepare a fire with grill. Position the oiled grill rack 4 to 6 inches above the fire. Remove scallops and mushrooms from the marinade; reserve the marinade.

Alternate the scallops and mushrooms with lime slices on 4 to 6 skewers. Arrange the skewers on the rack. Grill turning frequently and brushing two or three times with the reserved marinade, until the scallops are just cooked through, 6 to 8 minutes. Scallops grill quickly, so take care not to overcook them or they will be tough.

Shelly Van Camp - Fredericksburg, Va.

Campfire Cooking
Main Dishes

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