Scallops tandoori


3/4 cup plain low-fat yogurt
3 tbsp lime or lemon juice
1 clove garlic, minced
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cumin
1 tsp to 1 tbsp curry powder

1 lb large sea scallops
1 tsp salad oil

How to prepare

In a non-metallic bowl, combine everything except the oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least two hours, turning the scallops occasionally. Thread scallops onto skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4″ from heat source, turning frequently, about 8-10 minutes. Serve hot with cooked basmati. Makes 4 servings

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