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Grilled Scallops and Vegetables with Cilantro Sauce (recipes)


Grilled Scallops and Vegetables with Cilantro Sauce

Yield: Makes 4 servings

Also known as coriander and Chinese parsley, cilantro contributes a burst of lemon-peppery flavor and a good supply of Vitamin C to this dish. Store cilantro, stems down, in a glass of water in the refrigerator with a plastic bag over the leaves to prevent drying. Use only the leaves in cooking and tear them just before using to maximize flavor and nutritional content.





Ingredients:



1teaspoon hot chili oil

1teaspoon dark sesame oil

1green onion, chopped

1tablespoon finely chopped fresh ginger

1cup fat-free reduced-sodium chicken broth

1cup chopped fresh cilantro

1pound raw or thawed frozen sea scallops

2medium zucchini, cut into 1/2-inch slices

2medium yellow squash, cut into 1/2-inch slices

1medium yellow onion, cut into wedges

8large mushrooms









Preparation:





1.Spray cold grid with nonstick cooking spray. Preheat grill to medium-high heat. Heat chili oil and sesame oil in small saucepan over medium-low heat. Add green onion; cook about 15 seconds or just until fragrant. Add ginger; cook 1 minute.2.Add chicken broth; bring mixture to a boil. Cook until liquid is reduced by half. Cool slightly. Place mixture in blender or food processor with cilantro; blend until smooth. Set aside.3.Thread scallops and vegetables onto 4 (12-inch) skewers. (If using wooden skewers, soak in water 25 to 30 minutes before using, to prevent skewers from burning.) Grill about 8 minutes per side or until scallops turn opaque. Serve hot with cilantro sauce. Garnish, if desired.









Nutritional Information:







Serving Size: 1 skewer (without garnish)







Sodium

644 mg







Protein

23 g







Fiber

3 g







Carbohydrate

11 g







Cholesterol

36 mg







Saturated Fat









Total Fat

7 g







Calories from Fat

31 %







Calories

194









Dietary Exchange:







Vegetable

2







Meat

3