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Grilled Scallop-and-Fig Kebabs

Yield 2 servings (serving size: 2 kebabs)

Ingredients

  • 3 tablespoons orange marmalade
  • 1/4 cup chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon ground red pepper
  • 1 large garlic clove, chopped
  • 16 sea scallops (about 12 ounces)
  • 8 dried figs (about 5 ounces)
  • 2 lemons, quartered
  • 1 teaspoon olive oil

Nutrition Information

  • calories 451
  • caloriesfromfat 9 %
  • fat 4.5 g
  • satfat 0.6 g
  • monofat 1.9 g
  • polyfat 1.1 g
  • protein 32 g
  • carbohydrate 76.2 g
  • fiber 9.7 g
  • cholesterol 56 mg
  • iron 2.8 mg
  • sodium 785 mg
  • calcium 176 mg

How to Make It

  1. Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator for 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers.

  2. Preheat grill.

  3. Coat a grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.