Lemon-chive Scallop Kebabs
|Total Fat||8.5 g|
|Saturated Fat||1 g|
|Total Carbohydrate||9 g|
|Dietary Fiber||1.5 g|
|Lemon juice||2 tablespoons|
|Olive oil||2 tablespoons|
|Fresh chives, chopped||1 + 1 tablespoon|
|Lemon zest||1 teaspoon|
|Freshly ground pepper||1/8 teaspoon|
|Sea scallops||¾ pound|
|Metal skewers (or wooden skewers soaked in water for at least 20 minutes)||4|
- Prepare grill or broiler.
- In a medium bowl, whisk together lemon juice, olive oil, 1 tablespoon of the chives, lemon zest, salt, and pepper. Add scallops and toss until thoroughly coated.
- Thread scallops and cherry tomatoes onto the skewers and brush thoroughly with the lemon-chive mixture.
- Place scallop kebabs on a lightly oiled grill rack or a nonstick broiler pan. Grill for 8-12 minutes, turning regularly, until opaque in center and lightly browned. If broiling, broil for 6-8 minutes, turning a few times, until opaque in center and lightly browned. It’s easy to overcook scallops, so keep a close eye on them to make sure they don’t burn.
- Garnish kebabs with remaining tablespoon of chopped chives.
4 very lean meats; 1.5 fat; 2 vegetables
Prepare according to package directions. Garnish with chopped chives.
Lightly coat ½ bunch asparagus with 2 teaspoons olive oil and season with 1/8 teaspoon salt and pepper to taste. Place on grill rack or indoor grill pan coated with nonstick cooking spray and cook for 3-4 minutes, rotating at least once, until nice grill marks appear.
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