3 medium green peppers cut into 1-1/2-inch squares
1-1/2 pounds fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
dash garlic powder
black pepper to taste
Parboil green peppers for two minutes. Alternately thread first three ingredients on skewers. Combine remaining ingredients and brush kabobs mixture.
Place on grill or under broiler. Grill 15 minutes, turning and basting frequently.
Yield: 4 servings
Serving Size: 6-ounce
Per serving: 244 Calories, 6 g Total Fat, less than 1 g Saturated Fat, 43 mg Cholesterol, 355 mg Sodium