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3 medium green peppers, cut into 1 ½ inch squares
1 1/2lb fresh bay scallops
1 pt cherry tomoatoes
¼ C dry white wine
¼ C vegetable oil
3 Tbsp lemon juice
dash garlic powder
to taste black pepper
4 skewers

1. Parboil green peppers for 2 minutes
2. Alternately thread first three ingredients on skewers
3. Combine next five ingredients
4. Brush kabobs with wine/oil/lemon mixture, then place on grill (or under broiler)
5. Grill for 15 minutes, turning and basting frequently.

Yield 4 servings, calories 224, total fat 6g, saturated fat 1g, sodium 355mg, protein 30g, CHO’s 13g