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Scallop Kabobs for 2

“I’m always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert.” Edie DeSpain - Logan, UT
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    2 servings


  • 4-1/2 teaspoons lemon juice
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • Dash garlic powder
  • Dash pepper
  • 3/4 pound sea scallops
  • 2 small green peppers, cut into 1-1/2-inch pieces
  • 1 cup cherry tomatoes


  • In a small bowl, combine the first 5 ingredients. Pour 2 tablespoons marinade into a bowl or shallow dish. Add scallops and turn to coat. Cover and refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting.
  • Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry.
  • Drain scallops, discarding marinade. On 4 metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
  • On a greased grill rack, grill kabobs, covered, over medium heat, or broil 4 in. from the heat, for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.
Nutrition Facts
2 each: 235 calories, 7g fat (1g saturated fat), 56mg cholesterol, 616mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

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