Scallop Kabobs

These colorful skewers contain scallops, which are naturally low in total and saturated fat.

  • 3 medium green peppers, cut into 11/2-inch squares
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  • 11/2 lb fresh bay scallops
  • 1 pint cherry tomatoes
  • 1/4 C dry white wine
  • 1/4 C vegetable oil
  • 3 Tbsp lemon juice
  • dash garlic powder
  • to taste black pepper

1. Perboil green peppers for 2 minutes.
2. Alternately thread first three ingredients on skewers.
3. Combine next five ingredients.
4. Brush kabobs with wine/oil/lemon mixture, place on grill (or under broiler).
5. Grill 15 minutes, turning and basting frequently.

Yield:4 servings--Serving Size: 6 oz scallop kabob

Each serving provides:

Calories: 224
Total fat: 6 g
Saturated fat: less than 1 g
Cholesterol: 43 mg
Sodium: 355 mg

National Heart, Lung, and Blood Institute

Comments

September 5, 20110 found this helpful

There is absolutely NO reason to parboil the green peppers first. 15 minutes on the grill is more than enough time for them to cook. The only purpose parboiling would serve would be to turn them into mush. In fact, 15 minutes seems an overly long cooking time for tender scallops, unless you want to chew on rubber balls.

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