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  • Scallop Kabobs

Kabob grilling at its best—scallops and veggies!

Recipe Source: Stay Young At Heart


  • 3 medium green bell peppers, rinsed and cut into 1½-inch squares

  • 1½ lb fresh bay scallops

  • 1 pint cherry tomatoes, rinsed

  • ¼ C dry white wine

  • ¼ C vegetable oil

  • 3 Tbsp lemon juice

  • Dash garlic powder

  • Ground black pepper, to taste

  • 8 wooden or metal skewers

calories 224
Total fat 6 g
Saturated fat 0 less than 1 g
Cholesterol 43 mg
Sodium 355 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

  • 2
    Parboil green peppers for 2 minutes.

  • 3
    On eight metal or water-soaked wooden skewers, alternately thread the green peppers, scallops, and cherry tomatoes.

  • 4
    Combine next five ingredients in a small bowl. Brush kabobs with wine/oil/lemon mixture.

  • 5
    Grill or broil the kabobs for 15 minutes, turning and basting frequently. Serve two skewers per serving.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.