Scallop Kebabs
3 medium green peppers, cut into 1 1/2-inch squares
1 1/2 lb. fresh bay scallops
1 pint cherry tomatoes
1/4 cup vegetable oil
3 tbsp. lemon juice
dash garlic powder
1/4 cup dry white wine
black pepper, to taste
Parboil green peppers for 2 minutes.
Alternately thread first 3 ingredients on skewers.
Combine next five ingredients.
Brush kabobs with wine/oil/lemon mixture; place on grill (or under broiler).
Grill 15 minutes, turning and basting frequently.
Makes 4 servings.
Calories, 224;
Fat, 6 grams;
Cholesterol, 43 mg;
Sodium, 355 mg.