3 medium green peppers, cut into 1-1/2-inch squares
1-1/2 pound fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
Dash garlic powder
Black pepper to taste
Parboil green peppers for 2 minutes. Alternately thread first three ingredients on skewers. Combine next five ingredients.
Brush kabobs with wine/oil/lemon mixture, place on grill (or under broiler). Grill 15 minutes, turning and basting frequently.
4 servings; Serving Size: 6 oz scallop kabob
1 Serving
Calories: 224
Total fat: 6g
Saturated fat: 1g
Cholesterol: 43mg
Sodium: 355mg