The EatingWell Diabetes Cookbook (2005)
Grilled under a watchful eye to avoid overcooking, these skewers are a snap to prepare. A light lemon-and-herb marinade allows the sweet, succulent flavor of the scallops to shine. Be sure to purchase sea scallops, which are a good size for kebabs.
Active Time: 35 minutes |
Total Time: 35 minutes
3 tablespoons lemon juice
1 1/2 tablespoons chopped fresh thyme
2 teaspoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 teaspoon freshly ground pepper
1/4 teaspoon salt, or to taste
1 1/4 pounds 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 (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.
Lightly oil the grill rack (see Tip). 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.
Per serving :
3 g Fat;
0 g Sat;
2 g Mono;
47 mg Cholesterol;
5 g Carbohydrates;
24 g Protein;
0 g Fiber;
374 mg Sodium;
478 mg Potassium
Exchanges: 31/2 very lean meat
Tips & Notes
If using wooden skewers, soak them in water for 20 to 30 minutes first to prevent them from scorching.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.