| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Ethnic, Healthwise, Indian, Main dishes, Scallops | 4 | Servings |
INGREDIENTS
| 3/4 | c | Plain low-fat yogurt |
| 3 | tb | Lime juice, or lemon juice |
| 1 | Clove garlic, minced | |
| 1 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Curry powder |
| 1 | lb | Large sea scallops, fresh or thawed |
| 1 | ts | Vegetable oil |
| Paprika, to taste |
INSTRUCTIONS
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@sojourn.com NOTES : Per serving: 143.1 calories, 2.8 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@sojourn.com> on Jan 25, 1997.
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