Ingredients:
1/2 cup fresh Lime juice
3 TBS Sugar
2 TBS finely chopped unsalted dry- roasted
peanuts
2 TBS Fish Sauce*
1 TBS minced peeled fresh ginger
3 Garlic cloves, minced
2 TBS finely chopped seeded Serrano chile
1 TBS freshly cracked black pepper
1-1/2 pounds Sea Scallops
Cooking Spray
8 cups coarsely chopped Napa (Chinese) Cabbage
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DIRECTIONS:
Combine
first 6 ingredients in a small bowl; stir
well. Set aside. Combine chile and cracked
pepper; rub chile mixture into scallops. Thread
scallops onto each of 4 (12-inch) skewers.
Prepare grill. Place kebabs on grill rack
coated with cooking spray; grill 4 minutes
on each side or until done.
Remove from heat; cool slightly.
Place cabbage and remaining ingredients in
a large bowl; add lime dressing, tossing to
coat. Divide cabbage mixture evenly among
4 plates. Top each with 1 kebab.
Makes 4 servings. |
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NUTRITIONAL
INFO:
Per
serving:
267 Calories
4.4g Fat
25.9g carbohydrates
33.2g Protein |
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| *A pungent, salty condiment
used in many Asian dishes. Look for it on
the Asian foods aisle of your supermarket. |
