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Related recipes: Appetizers, Fall, Low-Carb, Low-Sugar, Main Dishes, National Fisheries Institute, Scallops, Seafood, Soy
Yield: 4 servings
1 lb sea scallops
3 Tbs lime juice
1 Tbs vegetable oil
1 Tbs honey
1 Tbs low-sodium soy sauce
1/4 tsp ground ginger
2 Tbs sesame seeds
Combine lime juice, oil, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a nonstick coating. Broil 4 to 6 inches from source of heat 2 to 3 minutes. Turn and baste with reserved marinade and continue cooking 2 to 3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over seeds to evenly coat scallops. Serve immediately.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
