Rosemary Scallop Skewers

Rosemary Scallop Skewers
Serve over basmati rice is desired.

Serves 4

• 12 large sea scallops (about one pound)
• 1 tablespoon olive oil
• 1 teaspoon finely chopped fresh rosemary
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 8 (12-inch) fresh rosemary sprigs

• Garnish: lemon slices

Combine scallops and next 4 ingredients in a medium bowl; cover and chill 30
minutes.

Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other
end intact. Soak rosemary sprigs in water in a shallow dish 20 minutes.

Place 2 rosemary skewers side by side, leaving a small space between. Thread 3 scallops onto bare part of rosemary skewers. Repeat with remaining rosemary and scallops. Grill over medium-high heat 2 to 3 minutes on each side. Serve on a bed of basmati rice with lemon slices, if desired.

Per Serving: 152 Calories; 5g Fat (30.8% calories from fat); 1g Saturated Fat; 19g Protein; 7g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 245mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Fat.