Lemon-chive Scallop KebabsEn Español (Spanish Version)
8.5 gSaturated Fat1 gSodium
428.5 mgTotal Carbohydrate
9 gDietary Fiber1.5 gProtein
30.5 gServings2IngredientsMeasuresLemon juice2 tablespoonsOlive oil2 tablespoonsFresh chives, chopped1 + 1 tablespoonLemon zest1 teaspoonSalt¼ teaspoonFreshly ground pepper1/8 teaspoonSea scallops¾ poundCherry tomatoes12Metal skewers (or wooden skewers soaked in water for at least 20 minutes)4DirectionsPrepare 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
Side Suggestions: Couscous
Prepare according to package directions. Garnish with chopped chives.
Side Suggestions: Grilled Asparagus
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.