Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light August 1997


Recipe Summary

4 servings (serving size: 5 ounces scallops, 2 cups cabbage mixture, and about 1/4 cup dressing)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients in a small bowl; stir well. Set aside. Combine chile and cracked pepper; rub chile mixture into scallops. Thread scallops onto each of 4 (12-inch) skewers. Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from heat; cool slightly.

  • Place cabbage and remaining ingredients in a large bowl; add lime dressing, tossing to coat. Divide cabbage mixture evenly among 4 plates. Top each with 1 kebab.

Nutrition Facts

267 calories; calories from fat 15%; fat 4.4g; saturated fat 0.6g; mono fat 1.3g; poly fat 1.5g; protein 33.2g; carbohydrates 25.9g; fiber 3.5g; cholesterol 56mg; iron 3.4mg; sodium 1403mg; calcium 230mg.