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These colorful skewers contain scallops, which are naturally low in
total and saturated fat.
| 3
medium |
green peppers, cut into
11/2-inch squares |
| 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 |
- Perboil green peppers for 2 minutes.
- Alternately thread first three
ingredients on skewers.
- Combine next five ingredients.
- Brush kabobs with wine/oil/lemon
mixture, place on grill (or under broiler).
- 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
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