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Scallop Kabobs

Here’s something different to put on the grill. These kabobs are naturally low in fat, and they’re colorful eye-catchers.




3 medium green peppers, cut into 1 ½ inch squares

1 ½ pounds fresh bay scallops

1 pint cherry tomatoes

¼ cup dry white wine

¼ cup vegetable oil

3 tablespoons lemon juice

Dash of garlic powder

Black pepper to taste




  1. Parboil green peppers for 2 minutes.
  2. Alternately thread the first three ingredients on skewers.
  3. Combine the next five ingredients.
  4. Brush kabobs with wine/oil/lemon mixture and place on the grill. (You could also cook them under the broiler.)
  5. Grill for 15 minutes, turning and basting frequently.


Makes 4 servings.


Calories:          224

Total fat:         6 grams

Saturated fat:  less than 1 gram

Cholesterol:     43 milligrams

Sodium:           355 milligrams

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