Linda Eckhardt
Recipe by Cooking Light July 1999

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Yield:
2 servings (serving size: 2 kebabs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill.

  • 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.

Nutrition Facts

451 calories; calories from fat 9%; fat 4.5g; saturated fat 0.6g; mono fat 1.9g; poly fat 1.1g; protein 32g; carbohydrates 76.2g; fiber 9.7g; cholesterol 56mg; iron 2.8mg; sodium 785mg; calcium 176mg.
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