This recipe, which can be cooked on the outdoor grill, really turns up the heat and the flavor. If you prefer use large shrimp in place of the scallops. Or better y et, cook both scallops and shrimp for a seafood extravaganza. We found the scallops were just as good the second day, served at room temperature atop the salad.
1/2 cup fresh lime juice
3 tablespoons sugar (or sugar substitute)
2 tablespoons finely chopped unsalted dry-roasted peanuts
2 tablespoons fish sauce
1 tablespoon minced, peeled fresh ginger
3 garlic cloves, minced
2 tablespoons finely chopped seeded serrano chile
1 tablespoon freshly cracked black pepper
1 1/2 pounds sea scallops
8 cups coarsely chopped napa (Chinese) cabbage
2 cups red bell pepper strips
1/2 cup finely chopped fresh basil
1/2 cup minced fresh cilantro
1/3 cup finely chopped fresh mint
Combine first 6 ingredients in a small bowl; stir well. Set aside.
Combine chile and cracked pepper; rub chile mixture into scallops. Thread scallops onto each of 4 (12-inch) skewers. Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from heat; cool slightly.
Place cabbage and remaining ingredients in a large bowl; add lime dressing, tossing to coat. Divide cabbage mixture evenly among 4 plates. Top each with 1 kebab.
Serving Size: 5 ounces scallops, 2 cups cabbage mixture, and about 1/4 cup dressing. Per serving: 291 calories, 33 grams protein, 5 grams fat (1 saturated), 30 grams carbohydrate and 5 grams dietary fiber.