| 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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