These colorful Scallop Kabobs use scallops, which are naturally low in saturated fat.
3 green bell peppers, cut into 1-1/2-inch squares
1-1/2 pound fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
Dash garlic powder
Black pepper, to taste
Parboil green peppers for 2 minutes.
Alternately thread first three ingredients on skewers.
Combine next five ingredients.
Brush kabobs with wine/oil/lemon mixture, then place on grill (or under broiler).
Grill for 15 minutes, turning and basting frequently.
Recipe makes 4 servings.
Serving size: 1 kabob (6 oz)
Calories: 224; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 43mg; Sodium: 355mg; Carbohydrates: 13g; Fiber: 3g; Protein: 30g
Did You Know?
Scallops: A mollusk that dies very quickly when removed from the water. They should not be over-cooked or will become tough. They are usually shucked at the time they are caught and placed on ice.
You may also enjoy...
Share This Page