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Ingredientes
- 1/4 c. dry wine
- 1 tbsp. honey
- 2 teaspoon Dijon-style mustard
- 24 sea scallops (about 1 lb.)
- 24 cherry tomatoes (qt)
- 2 med. peppers, cut into 24 cubes
- 12 mushrooms, halved (about 6 ounce.)
Direcciones
- In small bowl, combine wine, honey and mustard. Add in scallops, toss to coat well. Cover and chill 1 hour. Drain scallops, reserve marinade. Preheat broiler. On 4 (14 inch) skewers, alternately thread scallops, cherry tomatoes, peppers and mushrooms.
- Broil 3 inches from heat source, about 8 min, basting with reserved marinade and turn occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1050g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 27 | 8% |
| Total Fat 3.09g | 4% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 318mg | 13% |
| Potassium 2646mg | 76% |
| Total Carbs 42.13g | 11% |
| Dietary Fiber 10.2g | 34% |
| Sugars 26.54g | 18% |
| Protein 37.28g | 60% |
