Lowfat scallops tandoori style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plain low-fat yogurt |
| 3 | tablespoons | Lime juice, or lemon juice |
| 1 | Clove garlic, minced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Curry powder |
| 1 | pounds | Large sea scallops, fresh or thawed |
| 1 | teaspoon | Vegetable oil |
| Paprika, to taste | ||
Directions
Procedure: In a non-metallic bowl, combine all ingredients except oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least 2 hours. (Turn scallops occasionally.) Preheat broiler or start barbecue.
Thread scallops on skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4 inches from heat source in preheated grill, turning frequently, about 8 to 10 minutes. MC formatting by bobbi744@...
NOTES : Per serving: 143⅒ calories, 2⅘ g. fat, 17.9% CFF, 40 mg.
cholesterol BB * Exported from MasterCook * Recipe by: Lon Hall/Compuserve
Posted to MC-Recipe Digest V1 #389 by Roberta Banghart <bobbi744@...> on Jan 25, 1997.