Recipe - Lowfat Scallops Tandoori Style

Three fourths cup Plain lowfat yogurt
3 tablespoon Lime juice, or lemon juice
1 Clove garlic, minced
1 teaspoon Salt
One half teaspoon Ground ginger
One fourth teaspoon Ground cumin
One fourth teaspoon Turmeric
One fourth teaspoon Curry powder
1 pound Large sea scallops, fresh or
thawed
1 teaspoon Vegetable oil
Paprika, to taste

Procedure: In a nonmetallic bowl, combine all ingredients except oil and
paprika. Mix well to coat scallops evenly. Cover and refrigerate at least 2
hours. (Turn scallops occasionally.)

Preheat broiler or start barbecue.

Thread scallops on skewers and brush lightly with oil. Sprinkle with
paprika. Broil or barbecue about 4 inches from heat source in preheated
grill, turning frequently, about 8 to 10 minutes. MC formatting by
bobbi744@sojourn.com

NOTES : Per serving: 143.1 calories, 2.8 g. fat, 17.9% CFF, 40 mg.
cholesterol BB * Exported from MasterCook *

Recipe by: Lon Hall/Compuserve

Posted to MCRecipe Digest V1 #389 by Roberta Banghart
bobbi744@sojourn.com on Jan 25, 1997.