3 medium | green peppers, cut into 11/2-inch squares |
11/2 lb | fresh bay scallops |
1 pint | cherry tomatoes |
1/4 C | dry white wine |
1/4 C | vegetable oil |
3 Tbsp | lemon juice |
dash | garlic powder |
to taste | black pepper |
Yield: 4 servings--Serving Size: 6 oz scallop kabob
Each serving provides:
Calories: 224
Total fat: 6 g
Saturated fat: less than 1 g
Cholesterol: 43 mg
Sodium: 355 mg