Our "Grilled and Skewered" collection of recipes in the August 2006 issue of Canadian Living magazine will make summer cooking delicious and fun!
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Method
Pull muscle off scallops and discard; place scallops in large bowl. Add jerk sauce, oil, thyme, soy sauce and green onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Loosely thread 5 scallops onto each metal or soaked wooden skewer. Place on greased grill over medium heat; brush with remaining marinade. Close lid and grill, turning once, until opaque, about 6 minutes. Serve with lime wedges.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 141 mg
- Protein 11 g
- Calories 67.0
- Total fat 1 g
- Cholesterol 22 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
