Herbed Scallop Kabobs
Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"
3 Tbsp lemon juice
1-1/2 Tbsp chopped fresh thyme
2 tsp extra-virgin olive oil
2 tsp freshly grated lemon zest
1 tsp freshly ground pepper
1/4 tsp salt, or to taste
1-1/4 lb sea scallops, trimmed
1 lemon, cut into 8 wedges
Preheat grill to medium-high. Place a fine-mesh
nonstick grill topper on grill to heat.
Whisk lemon juice, thyme, oil, lemon zest,
pepper and salt in a small bowl.
Toss scallops with 2 tablespoons of the lemon mixture;
reserve the remaining mixture for basting the kebabs.
Thread the scallops and the lemon wedges onto four
10-inch-long skewers, placing 6 to 7 scallops and
2 lemon wedges on each skewer.
Lightly oil the grill rack (hold a piece of oil-soaked
paper towel with tongs and rub it over the grate). Cook
the kebabs, turning from time to time and basting with
the reserved lemon mixture, until the scallops are opaque
in the center, 8 to 12 minutes. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 152, Fat: 3 g, Cholesterol: 47 mg,
Carbohydrate: 5 g, Protein: 24 g, Fiber: 0 g, Sodium: 374 mg
Diabetic Exchanges: 3-1/2 Very Lean Meat