Mexican Scallop Fajitas

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Category : Fish And Sea Food

Recipe : Mexican Scallop Fajitas

Makes 4 servings

2 teaspoons canola oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon mild or hot chili powder
1/4 teaspoon ground red pepper
10 ounces sea scallops, halved
Four 6" flour tortillas
1 cup julienned
carrot 1 cup thinly sliced red bell pepper
8 medium scallions, cut into 1" pieces
1 cup mild, medium or hot salsa
1/4 cup plain nonfat yogurt

Preheat oven to 350o F.
In medium bowl, combine oil, juice, garlic, cumin, chili powder and ground red
pepper; add scallops, turning to coat. Set aside for 10 minutes, stirring
occasionally.
Meanwhile, wrap tortillas in foil; bake 10 minutes, until heated through. Remove
tortillas from oven; set aside.
Spray large nonstick skillet with nonstick cooking spray; heat. Add carrot and
bell pepper; cook over medium-high heat, stirring frequently, 5 minutes, until
softened. Add scallions and reserved scallop mixture; cook, stirring frequently, 3
minutes, until scallops are opaque in center. Remove from heat; set aside.
In small bowl, combine salsa and yogurt.
To assemble fajitas, spread 1 tablespoon salsa mixture along center of each warm
tortilla; top each portion of salsa mixture with one-fourth of the scallop mixture.
Roll tortillas to enclose; serve with remaining salsa mixture.

SERVING (1 FAJITA, 1/4 CUP REMAINING SALSA MIXTURE) PROVIDES:
1/2 Fat, 2 1/4 Vegetables, 1 Protein, 1 Bread, 10 Optional Calories.

PER SERVING: 202 Calories, 4 g Total Fat, 0 g Saturated Fat, 24 mg Cholesterol, 875
mg Sodium, 24 g Total Carbohydrate, 2 g Dietary Fiber, 15 g Protein, 94 mg Calcium .