INGREDIENTS

INSTRUCTIONS

In a medium-size bowl, combine the grated ginger root, orange juice
and sesame oil. Slowly whisk in the peanut oil. Pour the mixture into
a large Ziploc bag, add the orange zest and the scallops. Close the
bag and shake to combine thoroughly. Refrigerate for at least one  hour
or up to three hours.  Prepare the grill. Hold two skewers parallel to
each other, no more  than 1/2 inch apart, and thread bout five scallops
onto the pair of  skewers (using two skewers keeps the scallops from
sliding off).  Repeat with the remaining scallops, putting about five
on each set of  skewers. Be careful not to remove any thin strips of
orange rind  clinging to the scallops. Salt and pepper to taste.  Cook
on a well-oiled grill over medium heat, for to five minutes per  side,
until cooked through.  Makes 6 servings.  Per serving: 261 calories,
35g prot., 4g carb., 12g fat, 80 mg chol.,  2g sat. fat, 757g sodium.
Source: Food Section, The Palm Beach Post, Thursday, July 30, 1997.
Wire service from the Washington Post.  Posted to MC-Recipe Digest V1
#702 by Bill Spalding  <billspa@icanect.net> on Aug 01, 1997

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“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 160
Total Fat: 18.1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 70.6mg
Carbohydrates: 5g
Fiber: 1.2g
Sugar: <1g
Protein: <1g