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Scallop Kabobs

 Scallop Kabobs
ā€œIā€™m always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert.ā€ Edie DeSpain - Logan, UT
4 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 3 tablespoons lemon juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons canola oil
  • Dash garlic powder
  • Dash pepper
  • 1-1/2 pounds sea scallops
  • 3 medium green peppers, cut into 1-1/2-inch pieces
  • 2 cups cherry tomatoes


  • In a small bowl, combine the first five ingredients. Pour 1/4 cup
  • into a large resealable plastic bag; add scallops. Seal bag and turn
  • to coat; refrigerate for 20 minutes. Cover and refrigerate remaining
  • marinade for basting.
  • Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add
  • peppers; cover and boil for 2 minutes. Drain and immediately place
  • peppers in ice water. Drain and pat dry.
  • Drain and discard marinade. On eight metal or soaked wooden skewers,
  • alternately thread the tomatoes, scallops and peppers.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill, covered, over medium heat or
  • broil 4 in. from the heat for 3-5 minutes on each side or until
  • scallops are firm and opaque, basting occasionally with reserved
  • marinade. Yield: 4 servings.

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Scallop Kabobs (continued)

Nutritional Facts: 2 kabobs equals 238 calories, 7 g fat (1 g saturated fat), 56 mg cholesterol, 624 mg sodium, 13 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.