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