Try this Grilled Red Pepper Scallops recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine the scallops, olive oil, lemon zest and pepper to taste. Preheat the broiler or grill. Cut the bell peppers in half lengthwise and remove the stems, seeds and ribs. If cooking in the broiler, place the peppers cut-side down on a baking sheet. Broil or grill peppers until black, about 6-10 minutes. Transfer to a paper bag and let them steam for 10 minutes. Remove the charred skins and cut the peppers lengthwise into ¾” strips. Wrap the pepper strips around each scallop to cover completely. Secure strips by running a 10” metal skewer through the scallop and pepper. Use 6 skewers, adding scallops to skewers until filled. Grill the skewers, turning once, until they are almost firm to the touch, about 1-2 minutes each side. Cook 3 minutes per side under a broiler.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 143 | ||
Calories from Fat: 29 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 185.8mg | 6 % | |
Potassium 532.8mg | 14 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.8g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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