Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ lb large scallops
- 8 pieces (1-inch each) red or yellow bell pepper
- 8 pieces (1-inch each) green bell pepper
- 8 frozen small whole onions, thawed
- 1 tsp fines herbes or Italian seasoning
- ¾ tsp lemon pepper
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tbsp + 1 tsp extra virgin olive oil
Directions
Rinse the scallops and pat dry with paper towels.
Place in a large bowl along with the peppers and onions.
Add the fines herbes or italian seasoning, lemon pepper, garlic powder, salt, and olive oil and toss to mix.
Thread a quarter of the scallops and vegetables onto four 14-inch skewers (leave a little space between the ingredients to ensure even cooking)
Coat a grill rack with olive oil and grill covered over medium coals for several minutes on each side, until nicely browned and the shrimp or scallops are cooked through.
Alternatively, cook for several minutes on each side under a preheated broiler.
Serve hot.