Tomato Scallop Kebabs
Originally published in Good Houskeeping

Yields: 8 skewers

8 (8-inch) bamboo skewers
1 lemon
2 tablespoon(s) olive oil
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) salt
24 cherry tomatoes
16 large sea scallops

Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium.

Meanwhile, from lemon, grate 1 1/2 teaspoons peel and squeeze 1 tablespoon juice. In small bowl, whisk lemon peel and juice, oil, Dijon, and 1/8 teaspoon salt until blended; set aside.

Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.

Per Serving (2 skewers): 140 Calories; 8g Fat (49.7% calories from fat); 1g Saturated Fat; 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 266mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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