A great source of vitamin B12 and heart-healthy minerals such as magnesium, scallops are a worthy dinner option. Here, a no-fuss marinade adds a lovely burst of flavor to the scallops.
—APRIL KORANDO AVA, IL
PREP: 25 MIN. + MARINATING • BROIL: 5 MIN. • MAKES: 4 SERVINGS
1/4 cup lemon juice
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
12 sea scallops (about 1 1/2 pounds)
1. In a small bowl, combine the first six ingredients. Pour 1/3 cup marinade into a large resealable plastic bag. Add the scallops; seal bag and turn to coat. Refrigerate for 20 minutes.
2. Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened.
3. Drain and discard marinade. Thread scallops onto four metal or soaked wooden skewers.
4. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with the remaining marinade.
PER SERVING 250 cal., 8 g fat (1 g sat. fat), 54 mg chol., 567 mg sodium, 15 g carb., trace fiber, 28 g pro. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.