Directions:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting.
- Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.8 Kcal (1226 kJ) | ||
| Calories from fat | 78.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1894.99mg | 79% | |
| Potassium | 908.23mg | 19% | |
| Total Carbs | 17.62g | 6% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 38.85g | 78% | |
| Vitamin C | 86.3mg | 144% | |
| Iron | 2mg | 11% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.03 Kcal (335 kJ) | ||
| Calories from fat | 21.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 13% | |
|---|---|---|---|
| Cholesterol | 19.06mg | 23% | |
| Sodium | 517.99mg | 79% | |
| Potassium | 248.26mg | 19% | |
| Total Carbs | 4.82g | 6% | |
| Sugars | 1.27g | 19% | |
| Dietary Fiber | 0.73g | 11% | |
| Protein | 10.62g | 78% | |
| Vitamin C | 23.6mg | 144% | |
| Iron | 0.5mg | 11% | |
| Calcium | 10.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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