Italian Scallop Kabobs
Yield: 6 servings
Exchanges per serving: 3 Very Lean Meat
36 sea scallops (about 1 pound)
1 5-ounce package lean, smoked sliced ham, cut into 36 (½-inch-wide) strips
Vegetable cooking spray
2 cloves garlic, minced
¼ cup lemon juice
2 tablespoons minced fresh parsley
¾ teaspoon dried oregano
Lemon rind strips (optional)
1. Wrap each scallop with a strip of ham; thread 6 scallops onto each of 6 12-inch skewers. Set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add garlic; sauté until golden. Remove from heat, and stir in lemon juice, parsley, and oregano.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees F). Place kabobs on rack, and grill, uncovered, 9 to 10 minutes or until scallops are opaque, turning and basting often with lemon juice mixture. If desired, garnish with oregano sprigs and lemon rind strips.