Directions:
- In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large resealable plastic bag; add the scallops. Seal bag and turn to coat; refrigerate for 30 minutes.
- Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.59 Kcal (949 kJ) | ||
| Calories from fat | 46.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 8% | |
|---|---|---|---|
| Cholesterol | 70.44mg | 23% | |
| Sodium | 1140.01mg | 48% | |
| Potassium | 579.16mg | 12% | |
| Total Carbs | 9.66g | 3% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 36.26g | 73% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.8mg | 10% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.12 Kcal (503 kJ) | ||
| Calories from fat | 24.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 8% | |
|---|---|---|---|
| Cholesterol | 37.34mg | 23% | |
| Sodium | 604.31mg | 48% | |
| Potassium | 307.01mg | 12% | |
| Total Carbs | 5.12g | 3% | |
| Sugars | 0.37g | 3% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 19.22g | 73% | |
| Vitamin C | 3.5mg | 11% | |
| Iron | 0.9mg | 10% | |
| Calcium | 11.2mg | 2% | |
* 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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