Grilled Scallops and Tomatoes
total time: 18 minutes
Yield: 4 servings.
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 123
- Calories from fat: 9%
- Fat: 1.2g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 20g
- Carbohydrate: 7.4g
- Fiber: 0.9g
- Cholesterol: 37mg
- Iron: 0.0mg
- Sodium: 349mg
- Calcium: 0.0mg
Ingredients
- 1 pound fresh sea scallops
- 20 cherry tomatoes
- Cooking spray
- 2 tablespoons low-sodium teriyaki sauce
Preparation
- Place scallops and tomatoes alternately on 4 (12-inch) skewers; brush with 1 tablespoon teriyaki sauce.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack, and grill, uncovered, 5 minutes. Turn kabobs, and brush with remaining teriyaki sauce; grill 10 additional minutes or until scallops are opaque. Serve immediately.
Grilled Scallops and Tomatoes Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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