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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âIâm 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.â Edie DeSpain - Logan, UT 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:
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. 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: 2 servings.
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