Metal skewers (or wooden skewers soaked in water for at least 20 minutes)
Prepare grill or broiler.
In a medium bowl, whisk together lemon juice, olive oil, 1 tablespoon of the chives, lemon zest, salt, and pepper. Add scallops and toss until thoroughly coated.
Thread scallops and cherry tomatoes onto the skewers and brush thoroughly with the lemon-chive mixture.
Place scallop kebabs on a lightly oiled grill rack or a nonstick broiler pan. Grill for 8-12 minutes, turning regularly, until opaque in center and lightly browned. If broiling, broil for 6-8 minutes, turning a few times, until opaque in center and lightly browned. It’s easy to overcook scallops, so keep a close eye on them to make sure they don’t burn.
Garnish kebabs with remaining tablespoon of chopped chives.
Exchanges 4 very lean meats; 1.5 fat; 2 vegetables
Side Suggestions: Couscous Prepare according to package directions. Garnish with chopped chives.
Side Suggestions: Grilled Asparagus Lightly coat ½ bunch asparagus with 2 teaspoons olive oil and season with 1/8 teaspoon salt and pepper to taste. Place on grill rack or indoor grill pan coated with nonstick cooking spray and cook for 3-4 minutes, rotating at least once, until nice grill marks appear.
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