Chile-Rubbed Grilled-Scallop Salad


Chile-Rubbed Grilled-Scallop Salad


Quantity Ingredients
1/2 cup fresh lime juice
3 tbsp sugar
2 tbsp finely chopped unsalted,dry-roasted peanuts
2 tbsp fish sauce
1 tbsp minced peeled fresh ginger
3 garlic cloves, minced
2 tbsp finely chopped seeded serrano chile
1 tbsp freshly cracked black pepper
1 1/2 pounds sea scallops
Cooking spray
8 cups coarsely chopped napa (Chinese) cabbage
2 cups red bell pepper strips
1/2 cup finely chopped fresh basil
1/2 cup minced fresh cilantro
1/3 cup finely chopped fresh mint


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.

Yield:  4 servings (serving size: 5 ounces scallops, 2 cups cabbage mixture, and about 1/4 cup dressing)

CALORIES 267 (15% from fat); FAT 4.4g (sat 0.6g,mono 1.3g,poly 1.5g); PROTEIN 33.2g; CHOLESTEROL 56mg; CALCIUM 230mg; SODIUM 1403mg; FIBER 3.5g; IRON 3.4mg; CARBOHYDRATE 25.9g