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Ingredients
- 1 pound sea scallops
- 1 tbsp. chili sauce
- 2 teaspoon Worcestershire sauce (low sodium)
- 1 teaspoon soy sauce (low sodium)
- 2 cloves garlic, chopped
- 1 lg. sweet pepper, cut into 1 inch chunks
Directions
- Blanch scallops for 45 seconds in 2 qts of boiling water. Drain, pat dry and set aside. In a medium bowl, add in next 4 ingredients. Mix. Add in dry scallops and marinate about 20 min.
- Skewer peppers and scallops. (Pierce scallops through their sides so the full round parts face the heat.) Grill about 6 inches from heat source, high heat. Cook through; about 2 1/2 min on each side. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 170g | |
| Calories 48 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 383mg | 16% |
| Potassium 376mg | 11% |
| Total Carbs 10.76g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.54g | 3% |
| Protein 1.94g | 3% |
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