Italian Scallop Kabobs

Yield: 6 servings

Exchanges per serving: 3 Very Lean Meat

Per serving:
Calories 103
Carbohydrate 3.4g
Protein 17.4g
Fat 1.9g
Cholesterol 36mg
Fiber 0.1g
Sodium 460mg


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.