Instructions: Seafood Alternatives: shrimp
Preheat an outdoor grill to hot, or until coals glow red with white ash on the edges. Rinse the scallops and pat dry; set aside. If using bamboo skewers, soak them in water for at least 30 minutes.

In a medium bowl, combine papaya, red onion, garlic, cilantro, 1 tablespoon lime juice and pepper. Mix gently to avoid mashing the papaya. Cover and refrigerate (it will keep for up to 2 days).

Thread the scallops on skewers. Mix together the oil and 1 tablespoon lime juice. Baste the scallops and place on the hot grill. Grill until opaque through, about 3 to 4 minutes on each side. Serve with salsa on the side.

This recipe yields 4 servings.

Comments: This delicious lowfat entree combines the sweet taste of scallops with the fresh fruit flavor of papaya.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.