- 4
Ingredients
- 1 lb. scallops
- 2 tbsp. margarine
- 2 tbsp. frozen orange juice concentrate
- 2 tbsp. parsley, snipped
- 2 tbsp. tarragon vinegar
- 2 tsp. Dijon mustard
- 16 mushrooms, small
- 1 orange
Preparation
Step 1
1. Thaw scallops if frozen. Halve large scallops. Rinse and pat dry with paper towels. Set aside. For marinade, in a saucepan heat margarine and orange juice concentrate till margarine is melted. Remove from heat; stir in parsley, tarragon vinegar and mustard. Stir in scallops. Cover and let stand at room temp for 1 hour, stirring occasionally (or marinade in the fridge for 4 to 6 hours).
2. Meanwhile, in a mixing bowl pour boiling water over mushrooms and green pepper. Let stand for 2 minutes; drain. Cut orange into 8 wedges, then halve each wedge.
3. Preheat broiler. Drain scallops, reserving marinade. On 8 long skewers alternately thread scallops, green pepper pieces and mushrooms. Allow at least 1/4" space between pieces. Place kabobs on the unheated rack of broiler pan.
4. Broil 4 inches from heat for 10 to 12 minutes or till scallops are opaque, turning and brushing often with reserved marinade. Add orange wedges to skewers during the last 2 minutes of broiling.
Nutrition:
214 calories; 7 g total fat (29% fat); 37 mg cholesterol; 287 mg sodium; 780 mg potassium; 16.5 carbs; 2.75 g fiber; 22 g protein