1/2 cup pineapple
In a shallow dish, combine the pineapple juice, soy sauce, ginger, lime zest and lime juice. Add the scallops, turn to coat, and set aside for 30 to 40 minutes.
Build a hot charcoal fire or preheat a gas grill. Toast the sesame seeds in a small skillet over medium heat until they turn one shade darker, about 4 minutes.
Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed. Grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side. Sprinkle with sesame seeds, garnish with lime wedges, and serve.
Per Serving: 81 Calories; 2g Fat (23.8% calories from fat); trace saturated fat; 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
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