Sunday, June 17, 2012

Bacon-Wrapped Scallops with Grilled Lemon-Peppered Asparagus




Summer is here and I am taking advantage of the sun and doing most of my cooking
outside, on the grill! I couldn’t resist buying the fresh scallops as I visited my local
seafood market, they were huge! These were $19.99 per pound, so to save some money
I also bought a small sirloin steak to supplement the meal. This may not be the healthiest
meal I have ever prepared, but it was a treat and super delicious. As always, portion
control is key. This is especially true when preparing a dish higher in fats. Making the
vegetables the star of the meal and the scallops and steak an added bonus keeps the
calories and fat content in check.

Think of your meats as a side dish when grilling and load up on vegetables. Grilling
vegetables is a quick and delicious way to include different flavors and textures into your
meals. Some of my favorite vegetables to grill are: summer squash, zucchini, peppers,
onions, eggplant, and asparagus. Pair this meal with a colorful mixed green salad and
dinner is served!

Bacon Wrapped Scallops
4 servings, 2 scallops each

8 strips of smoked bacon
8 large sea scallops
1 Tbsp paprika
½ Tbsp each of garlic powder, onion powder, Basil, Thyme
¼ tsp cayenne pepper
Pepper to taste

Preheat oven to 350 degrees. Mix the herbs and spices together in a bowl and roll each
scallop in the mixture. Place the strips of bacon on a baking sheet and bake 7 minutes.
Allow to slightly cool, so you can handle them. Take each scallop and wrap the bacon
around the perimeter, place on a wooden or metal skewer. (I also added mushrooms to
my kebab).

Preheat the grill, grill for ~5 minutes, flip and cook additional 5 minutes. They should be
slightly charred. Remove from heat and serve immediately.

Nutrition Facts:
2 bacon-wrapped scallops
165 calories, 2 g CHO, 22 g protein, 7 g fat (2g saturated), 0 g fiber, 500 mg sodium

Italian Sirloin Steak
Makes 4 servings

1 pound sirloin steak, trimmed of visible fat
1 Tbsp olive oil
1 Tbsp each: dried basil, dried oregano, dried thyme
1 Tbsp chopped garlic

1 Tbsp garlic powder
Salt, to taste

Marinate the steak in the listed ingredients for at least 20 minutes. Preheat the grill, cook
about 5 minutes on one side, flip and cook additional 5 minutes based on the thickness of
the steak. Remove from heat and allow meat to rest for 5 minutes to retain juices. Slice
into small strips and serve warm.

Nutrition Facts:
3 oz of sirloin
225 calories, 17 g protein, 0 carbohydrates, 17 g fat (6 g saturated)

Grilled Lemon-Peppered Asparagus

Serves 4

1 pound of asparagus ends trimmed
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp sodium-free lemon pepper
Preheat the grill. Place asparagus on tin foil or in a grilling basket and drizzle olive oil
and lemon juice over the asparagus. Sprinkle lemon pepper over the top and grill for 5
minutes, flip the asparagus and grill additional 3-5 minutes. Serve warm.

Nutrition facts: 6 stalks
65 calories, 3 g protein, 3 g carbohydrate, 5 g fat (1 g saturated), 3 g fiber,

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