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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Spiced Scallops

Source: dLife

Grilled scallops and vegetables in an Asian garlic sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	103.3

Total Carbs	17.8 g

Dietary Fiber	1.8 g

Sugars	3.4 g

Total Fat	0.6 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	677.0 mg

Protein	7.3 g

Sodium	249.4 mg

Dietary Exchanges 0.6 Fat, 1.2 Vegetables, 0.6 Other Carbs, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb large scallops 1.0
1 pinch salt 1.0
1 pinch black pepper 0.6667
0.6667 cup sweet & sour sauce 2.0
2 tbsp fresh basil 1.0
1 tsp Chinese 5-spice powder 0.5
0 1/2 tsp minced garlic 2.0
2 each medium zucchini 1.0
1 cup baby carrots

Directions

Soak wooden skewers in cold water at least 20 minutes.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
Cover and refrigerate until ready to grill.
Slice zucchini lengthwise and cut into 1/2" thick quarters.
In small bowl, make sauce by combining sweet-and-sour sauce, basil, 5-spice powder, and garlic.
Remove 1/4 cup of sauce for basting. Reserve remaining sauce in refrigerator until ready to serve.
Preheat grill to medium.
Fold one 36" x 18" piece heavy foil in half to make one 18" square.
Place squash and carrots in center of foil. Sprinkle lightly with salt and black pepper.
Bring up 2 opposite edges of foil and seal with double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
Grill vegetable packet 10 minutes on rack of uncovered grill.
Thread scallops on soaked wooden skewers, place on grill rack.
Grill 5 - 8 additional minutes, or until scallops turn opaque, turning kabobs and vegetable packet once.
Brush scallops occasionally with the reserved 1/4 cup sauce during the final 2 - 3 minutes of grilling
Serve scallops and vegetables with remaining sauce.