Rosemary Scallop Skewers
12 large sea scallops (about one pound)
Garnish: lemon slices
Combine scallops and next 4 ingredients in a medium bowl; cover and chill 30
Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other
Place 2 rosemary skewers side by side, leaving a small space between. Thread 3 scallops onto bare part of rosemary skewers. Repeat with remaining rosemary and scallops. Grill over medium-high heat 2 to 3 minutes on each side. Serve on a bed of basmati rice with lemon slices, if desired.
Per Serving: 152 Calories; 5g Fat (30.8% calories from fat); 1g Saturated Fat; 19g Protein; 7g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 245mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Fat.
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