Grilled Peppered Scallops
Serve over salad greens with your favorite vinaigrette!

Serves 4

• Vegetable oil cooking spray
• 1/2 teaspoon salt
• 2 tablespoon all-purpose flour
• 2 tablespoon crushed coriander seeds
• 1 tablespoon coarsely crushed black peppercorns
• 1 1/2 pounds sea scallops
• 1 egg white

Coat grill with cooking spray; heat on high. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with your favorite vinaigrette dressing and arrange on 4 plates; top with scallops.

Per Serving (does not include salad green and vinaigrette): 187 Calories; 2g Fat (8.9% calories from fat); trace saturated fat; 31g Protein; 11g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 557mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.

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