Scallop Kabobs for 2 Recipe
Scallop Kabobs for 2 Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“I’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.” Edie DeSpain - Logan, UT
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.

Ingredients

  • 4-1/2 teaspoons lemon juice
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • Dash garlic powder
  • Dash pepper
  • 3/4 pound sea scallops
  • 2 small green peppers, cut into 1-1/2-inch pieces
  • 1 cup cherry tomatoes

Directions

In a small bowl, combine the first five ingredients. Pour 2 tablespoons 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 four metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
On a greased grill rack, grill kabobs, 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: 2 servings.
Originally published as Scallop Kabobs for 2 in Healthy Cooking

Nutritional Facts

2 each: 235 calories, 7g fat (1g saturated fat), 56mg cholesterol, 616mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

  • 4-1/2 teaspoons lemon juice
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • Dash garlic powder
  • Dash pepper
  • 3/4 pound sea scallops
  • 2 small green peppers, cut into 1-1/2-inch pieces
  • 1 cup cherry tomatoes
  1. In a small bowl, combine the first five ingredients. Pour 2 tablespoons 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.
  2. 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.
  3. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
  4. On a greased grill rack, grill kabobs, 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: 2 servings.
Originally published as Scallop Kabobs for 2 in Healthy Cooking

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