Grilled Sea Scallops with Pine Nut-Raisin Compote

Cooking Light
Dry sherry can replace the cream sherry, but the dish won't be as sweet. Make sure that your grill rack is clean and well-coated with cooking spray, because scallops are delicate and can stick and tear very easily. For a subtle rosemary flavor, try threading the scallops on large, sturdy rosemary sprigs.
6 servings (serving size: 1 kebab and about 2 tablespoons raisin compote)

Ingredients

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2 1/4 pounds sea scallops
1/4 cup fresh lemon juice
1 1/2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup pine nuts
1 1/2 cups cream sherry
1 cup raisins
Cooking spray

Preparation

Combine first 5 ingredients in a large shallow dish; cover and marinate in refrigerator 20 minutes.

Cook pine nuts in a large skillet over medium-high heat 1 minute or until lightly browned, stirring frequently. Remove pine nuts from pan. Add sherry and raisins to pan. Bring to a boil; cook 8 minutes or until the raisins are plump and sherry is slightly syrupy. Remove from heat; stir in pine nuts.

Prepare grill.

Remove scallops from dish, and discard marinade. Thread the scallops onto 6 (12-inch) skewers. Place the skewers on a grill rack coated with cooking spray. Grill 2 minutes on each side or until done. Serve with the raisin compote.

Created date

September 2000

Nutritional Information

Calories 291
Caloriesfromfat 26 %
Fat 8.3 g
Satfat 1.2 g
Monofat 3.1 g
Polyfat 3 g
Protein 30.5 g
Carbohydrate 26.2 g
Fiber 1.4 g
Cholesterol 56 mg
Iron 1.5 mg
Sodium 313 mg
Calcium 58 mg