Herbed Seafood

By Bonnie T

Ingredients

• 1/2 pound sea or bay scallops
• 1/2 pound orange roughy fillets, cut into 1-inch pieces
• 1/2 pound uncooked, large shrimp peeled and deveined
• 2 teaspoons dried marjoram
• 1/2 teaspoon grated lemon peel
• 1/8 teaspoon white pepper
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 cups hot cooked pasta or rice

Details

Servings 4

Preparation

Step 1

Heat grill.

If using sea scallops, cut them in half as they are very large.

Spray an 18-inch square of heavy-duty tinfoil with Pam. Arrange scallops, fish and shrimp on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and white pepper. Drizzle with olive oil and leomon juice. Brng corners of foil up to center and seal loosely.

Cover and grill foil packet four inches from medium heat for 8 to 10 minutes or until scallops are white, fish flakes easily with fork and shrimp are pink and firm.

Serve seafood mixture over pasta.

calories 355
fat 9g
cholesterol 40 mg
sodium 270 mg
carbs 41 g
protein 30g