Grilled Scallops with Vibrant Cilantro-Lime Sauce & Vegetables

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

1 teaspoon hot chili oil 1 teaspoon dark sesame oil 1 green onion, chopped 1 tablespoon finely chopped fresh ginger 1 cup fat-free reduced-sodium chicken broth 1 cup chopped fresh cilantro 1 pound raw or thawed frozen sea scallops 2 medium zucchini, cut into 1/2-inch slices 2 medium yellow squash, cut into 1/2-inch slices 1 medium yellow onion, cut into wedges 8 large 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.

This recipe appears in: Shellfish 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 <1 g Total Fat 7 g Calories from Fat 31 % Calories 194 DIETARY EXCHANGE: Vegetable 2 Meat 3