Calories: 152, Saturated Fat: 0g, Sodium: 374mg, Dietary Fiber: 0g, Total Fat: 3g, Carbs: 5g, Cholesterol: 47mg, Protein: 24g
Carb Choices: 0.5
1. Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers, placing 6 to 7 scallops and 2 lemon wedges on each skewer.
4. Lightly oil the grill rack. Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 20 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 30.3mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2g | ||
Protein 0.1g | 0 % | |
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: 26
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