What do you do on a morning when boot camp has been nixed due to lightening? Well, I think of other things I can share with my camp to help them reach their fitness goals. Today I wanted to find a recipe for the grill because it’s summer…right? Well, it’s June so maybe it will feel like summer soon.
I love scallops and never think of grilling them but this sounds great! Try it for a new twist in your weekly menu insted of your usual fish options:
Soy-Lime Scallops with Leeks
Makes: 4 servings Prep: 10 minutes Marinate: 30 minutes Grill: 8 minutes
1 pound fresh or frozen sea scallops
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
4 baby leeks, rinsed well and trimmed
8 medium scallions
1 medium lime, halved
Thaw scallops, if frozen. Rinse and pat dry. For marinade, combine soy sauce and rice vinegar in a small bowl; set aside.
Place scallops, leeks, and scallions in a resealable plastic bag set in a shallow dish. Add marinade. Seal bag; turn to coat. Marinate in refrigerator for 30 minutes.
Discard marinade. Place leeks, scallops, scallions, and lime halves (cut sides down) on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes, turning scallops and vegetables occasionally. *Tip: Place your Scallops on skewers to keep them from falling through grill.
- To serve, top veggies with scallops. Squeeze limes over the top.
Nutrition facts per serving: 130 calories, 20g protein, 9g carbohydrate, 1g fat (0g saturated), 1g fiber