25 minutes to make.
2 1/2 lbs. Sea Scallops, fresh or thawed frozen
2 Tab. Olive oil
2 Tab. Dijon Mustard (or 1 Tab. Yellow Mustard and 1 tea. Dry Mustard)
2 Tab. Honey
2 Tab. Fresh Parsley, chopped
2 cloves garlic, minced
1/2 tea. Black Pepper
2 medium yellow summer squash, sliced length-wise
2 medium Zucchini, sliced length-wise
Fresh Basil leaves, chopped
Divide the oil, mustard, honey, Parsley, garlic and pepper between two bowls. In one bowl, add the Scallops. In the other bowl, add the squash and Zucchini. Stir both bowls to distribute the sauce.
Grill the vegetables and Scallops for 4-6 minutes. Place on a large serving plate or divide between 8 plates. Serve with Italian Cannellini Bean Salad.
Serves 8 (1/8 of Scallops, 1 cup mixed Squash)
Per Serving : 155 calories, 4 g fat, 9 g. Carbs., 20 g. Protein, 2 g. Fiber
Source: Diabetes Meals by the Plate, Better Homes and Gardens