Ingredients
| 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 |
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.
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
Source: www.cookinglight.com