Recipe Source: Stay Young At Heart
||2 skewers (6 oz scallops)
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
0 less than 1 g
Percent Daily Values are based on a 2,000 calorie diet.
Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
Parboil green peppers for 2 minutes.
On eight metal or water-soaked wooden skewers, alternately thread the green peppers, scallops, and cherry tomatoes.
Combine next five ingredients in a small bowl. Brush kabobs with wine/oil/lemon mixture.
Grill or broil the kabobs for 15 minutes, turning and basting frequently. Serve two skewers per serving.
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