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Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Scallop, Pineapple, and Vegetable Skewers

By Paula Deen

Skewers are such a fun, casual way to eat during the warm summer months. I can thread just about anything on those little sticks and I’m pretty sure I’m going to love it. But buttery scallops and tangy pineapple are a particularly fine choice in my book— the naturally sweet flavors work really well together. These bright, colorful kebabs are a welcome addition to any outdoor barbecue.


  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 pound sea scallops
  • 1 zucchini, cut into ½-inch slices
  • 1 small red bell pepper, cut into 2-inch squares
  • 8 pieces (1 ½ inches each) fresh pineapple (cut from about ½ small pineapple)
  • 8 metal or wooden skewers (soaked for 20 minutes in water, if using wooden skewers)


  1. In a blender or small food processor, puree the oil, cilantro, and lemon juice until smooth. Season to taste with salt and black pepper and divide into two small bowls.
  2. Using two parallel skewers for each kebab, thread the scallops, zucchini, bell pepper, and pineapple alternately on the skewers. Using the cilantro oil in one of the bowls, brush the kebabs all over. Keep the rest of the cilantro oil separate to prevent cross-contamination with the raw seafood.
  3. Spray the grill grate with cooking spray and preheat the grill to medium.
  4. Place the kebabs on the grill and cook, turning once or twice, until the scallops are cooked through, about 10 minutes. Brush the kebabs with the remaining cilantro oil and serve.

Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Evine Live, Barnes & Noble, Target, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.