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Grilled Scallop Kabobs |
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Serves: 6 Print this RecipeServing size: 1 kabob Your guests will have fun preparing their own kabobs. If you’re using wooden skewers, be sure to soak them in hot water for 15 minutes before you thread on the food. This will prevent the ends of the skewers from burning on the grill. 15 ounces pineapple chunks, packed in their own juice, undrained 1/4 cup dry white wine 1/4 cup lite soy sauce 2 tablespoons minced parsley 1 teaspoon minced garlic Fresh ground pepper 1 pound scallops 18 large cherry tomatoes 1 large green pepper, cut into 1-inch squares 18 medium mushrooms caps 1. Drain the pineapple, reserving the juice. In a shallow baking dish, combine the pineapple juice, wine, soy sauce, parsley, garlic, and pepper. Mix well. 2. Add the pineapple, scallops, tomatoes, peppers, and mushrooms. Marinate 30 minutes at room temperature, stirring occasionally. 3. Alternate pineapple, scallops, and vegetables on skewers. Grill the kabobs over medium-hot coals about 4 to 5 inches from the heat, turning frequently, for 5 to 7 minutes. EXCHANGES Vegetable 2 Lean Meat 1 NUTRITION FACTS Calories 112(Calories from Fat 11) Total Fat 1 gram Saturated Fat 0 grams Cholesterol 26 milligrams Sodium 240 milligrams Total Carbohydrate 13 grams Dietary Fiber 3 grams Sugars 8 grams Protein 13 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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