Lemon-chive Scallop Kebabs
Nutrition Facts
Serving Size | 1 |
Calories | 232 |
Total Fat | 8.5 g |
Saturated Fat | 1 g |
Sodium | 428.5 mg |
Total Carbohydrate | 9 g |
Dietary Fiber | 1.5 g |
Protein | 30.5 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Lemon juice | 2 tablespoons |
Olive oil | 2 tablespoons |
Fresh chives, chopped | 1 + 1 tablespoon |
Lemon zest | 1 teaspoon |
Salt | ¼ teaspoon |
Freshly ground pepper | 1/8 teaspoon |
Sea scallops | ¾ pound |
Cherry tomatoes | 12 |
Metal skewers (or wooden skewers soaked in water for at least 20 minutes) | 4 |
- Directions
- Prepare grill or broiler.
- In a medium bowl, whisk together lemon juice, olive oil, 1 tablespoon of the chives, lemon zest, salt, and pepper. Add scallops and toss until thoroughly coated.
- Thread scallops and cherry tomatoes onto the skewers and brush thoroughly with the lemon-chive mixture.
- Place scallop kebabs on a lightly oiled grill rack or a nonstick broiler pan. Grill for 8-12 minutes, turning regularly, until opaque in center and lightly browned. If broiling, broil for 6-8 minutes, turning a few times, until opaque in center and lightly browned. It’s easy to overcook scallops, so keep a close eye on them to make sure they don’t burn.
- Garnish kebabs with remaining tablespoon of chopped chives.
Exchanges
4 very lean meats; 1.5 fat; 2 vegetables
Side Suggestions: Couscous
Prepare according to package directions. Garnish with chopped chives.
Side Suggestions: Grilled Asparagus
Lightly coat ½ bunch asparagus with 2 teaspoons olive oil and season with 1/8 teaspoon salt and pepper to taste. Place on grill rack or indoor grill pan coated with nonstick cooking spray and cook for 3-4 minutes, rotating at least once, until nice grill marks appear.
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