Discover the delicate flavor of scallops in these low-calorie seafood kabobs. These are marinated in an orange-herb mixture and broiled to perfection.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw scallops, if frozen. Halve large scallops. Rinse; pat dry with paper towels. Set aside. For marinade, in a saucepan heat butter or margarine and orange juice concentrate until butter is melted. Remove from heat; stir in parsley, tarragon vinegar, and mustard. Stir in scallops. Cover and chill 30 minutes to 2 hours.

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  • Meanwhile, in a mixing bowl pour boiling water over mushrooms and green pepper. Let stand for 2 minutes; drain. Cut orange into 8 wedges, then halve each wedge.

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  • Preheat broiler unit. Drain scallops, reserving marinade. On 8 long skewers alternately thread scallops, green pepper pieces, and mushrooms. Allow at least 1/4-inch space between pieces. Place kabobs on the unheated rack of a broiler pan.

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  • Broil 4 inches from heat for 10 to 12 minutes or scallops are opaque, turning and brushing often with reserved marinade. Add orange wedges to skewers during the last 2 minutes of broiling. Makes 4 servings.

Nutrition Facts

212 calories; 8 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 54 mg cholesterol; 307 mg sodium. 756 mg potassium; 14 g carbohydrates; 2 g fiber; 6 g sugar; 22 g protein; 632 IU vitamin a; 61 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 2 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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