Tomato Scallop Kebabs

Japanese Scallop Skewers
Adapted from a EatingWell.com recipe.

Serves 2	‹ Back to Entrees
2 tablespoons low sodium soy sauce 2 tablespoons dry white wine 2 tablespoons mirin 1 teaspoon sugar 1/2 teaspoon molasses 1/2 teaspoon Worcestershire sauce 1/2 teaspoon minced fresh ginger 12 (about 10 ounces) small-to-medium dry sea scallops, cut in half and tough muscle removed 8 medium button mushrooms, halved 6 scallions 4 bamboo skewers, that have been soaked in water

Combine soy sauce, white wine, mirin, sugar, molasses, Worcestershire, and ginger in a small saucepan. Bring to a simmer over medium heat and cook until it reduced to 1/4 cup, about 2 to 3 minutes. Remove from heat, pour into a medium bowl, and cool to room temperature, 15 to 20 minutes.

Reserve 1 tablespoon of the sauce in a small bowl. Add scallops and mushrooms to the remaining sauce; stir well to coat. Cover and refrigerate for 30 minutes (but no longer: the scallops will begin to break down if marinated too long).

Preheat grill to medium. Oil the grill rack.

Trim scallion whites and reserve for another use. Separate the scallion greens into individual long greens. Wrap one scallion green around the perimeter of each scallop and thread the scallops onto the skewers, piercing through the sides and thereby keeping the scallions in place. Alternate 4 mushroom halves and 3 scallion-wrapped scallops on each skewer. (Reserve any remaining scallion greens for another use.)

Grill the skewers, basting with some of the reserved sauce, for 3 minutes. Turn, baste, and continue grilling just until the scallops are firm and opaque, about 3 minutes more.

Per Serving (2 skewers): 275 Calories; 2g Fat (6.2% calories from fat); trace Saturated Fat; 31g Protein; 32g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 955mg Sodium. Exchanges: 3 1/2 Lean Meat; 3 1/2 Vegetable; 0 Other Carbohydrates.