3 medium	green peppers, cut into 11/2-inch squares
11/2 lb	fresh bay scallops
1 pint	cherry tomatoes
1/4 C	dry white wine
1/4 C	vegetable oil
3 Tbsp	lemon juice
dash	garlic powder
to taste	black pepper

 

1. Perboil green peppers for 2 minutes.
2. Alternately thread first three ingredients on skewers.
3. Combine next five ingredients.
4. Brush kabobs with wine/oil/lemon mixture, place on grill (or under broiler).
5. Grill 15 minutes, turning and basting frequently.

Yield: 4 servings--Serving Size: 6 oz scallop kabob

Each serving provides:

Calories: 224
Total fat: 6 g
Saturated fat: less than 1 g
Cholesterol: 43 mg
Sodium: 355 mg