Zucchini-Wrapped Scallops

I am having such a great summer so far. Lots of travel, work, fun and family time… and more to come. This gives me a huge smile. In celebration, I thought I would share this perfect recipe for summer. These Zucchini-Wrapped Scallops are a fun twist on a great appetizer or main dish. These are simple to prepare: under 30 minutes from start to finish. They are so light, healthy and fresh, so what more can I say? I made these recently for a party, and everyone went nuts. Cheers to summer!

Zucchini-Wrapped Scallops

Cook Time:

8 minutes

Prep Times:

20 minutes


4 servings


2 large zucchini
11/2 pounds large sea scallops, tough muscle removed
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika


1. Using a horizontal vegetable peeler or mandoline, slice zucchini into ribbons 1/8-inch thick. Wrap 1 ribbon around each scallop. Thread 2 or 3 wrapped scallops on small skewers or large toothpicks.

2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Brush scallops with oil and drizzle with lemon juice. Sprinkle with garlic powder, paprika, and salt and pepper to taste.

3. Place scallops on grill. Grill 4 minutes per side or until opaque, turning once. Remove from grill, sprinkle with parsley, and serve.

21 thoughts on “Zucchini-Wrapped Scallops”

  1. I’m totally making these this weekend. Yes, I’ll miss the bacon, but the zucchini pile is already threatening to crush us in the pantry.

    Plus I get to use my mandoline. Danger in the kitchen!

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