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Grilled Sea Scallops with Papaya Salsa

Seafood alternative: shrimp

This delicious lowfat entrée combines the sweet taste of scallops with the fresh fruit flavor of papaya.

Ingredients:

• 1 pound scallops
• 4 10-inch bamboo skewers
• 1 ripe papaya, diced
• 1/2 medium red onion, chopped (1 cup)
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons lime juice (about 1 lime)
• 1 clove garlic, minced or pressed
• 1/8 teaspoon pepper
• 2 teaspoons vegetable oil

Rinse scallops and pat dry; set aside. Soak bamboo skewers in water. In medium bowl, combine papaya, red onion, garlic, cilantro, 1 tablespoon lime juice and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate (it will keep for up to 2 days). Place scallops on skewers. Mix together oil and 1 tablespoon lime juice. Baste scallops and place on oiled grate. Grill until opaque, about 3 to 4 minutes on each side. Serve with salsa on the side.

Makes 4 servings. Per serving: 156 cal. / 20g prot. / 11g carbo. / 0g sat. / 1g mono. / 1g poly. / 0g om-3 / 38g chol. / 187g sdm.