Soy Marinated Sea Scallops Grilled With Shiitake Mushrooms

2 pounds sea scallops
8 to 10 medium shiitake mushrooms
Wood or metal skewers –optional depending on size of scallops used
Olive oil cooking spray
½ cup soy sauce
¼ cup rice wine vinegar
1 tablespoon minced fresh ginger root
2 tablespoons brown sugar
1 clove minced or pressed garlic
1 teaspoon dark Oriental sesame seed oil
¼ teaspoon white pepper
salt and freshly cracked pepper

Rinse scallops thoroughly and set aside. Combine marinade ingredients in a bowl or dish large enough to hold scallops in a single layer. Add scallops to dish covering both sides of scallop. Cover dish and refrigerate 2 to 4 hours turning once or twice. (No longer or the marinade will over power the scallop taste.)

If mushrooms are dirty wipe carefully with a damp paper towel. Transfer mushrooms to a large plate, lightly season with salt and pepper, spray liberally with cooking spray and set aside.

Lightly spray grill with cooking spray. Remove scallops from marinade and drain on paper towels. Spray scallops with cooking spray and place scallops individually over a medium high gas grill. If the scallops are too small or the grill spaces too wide you will need to skewer them. Cook the scallops rolling them around a bit for 3 to 5 minutes. Take a scallop off the grill and cut it open to make sure that it is done before removing remaining scallops.

At the same time you are cooking the scallops put the shiitake mushrooms on the grill cooking them for 3 to 5 minutes as well. When the mushrooms have darkened slightly and have a crispier exterior remove them from the grill and serve with the scallops. Serve scallops and mushrooms alone or with Asian Slaw

Note: If using wooden skewers be sure and soak 1 to 4 hours in water to prevent skewers from burning.)

Yield 4 servings each at approximately 252 calories; 3 grams total fat; 0.4 gram saturated; 75 milligrams cholesterol; 16 grams carbohydrate; 0.9 gram dietary fiber; 40 grams protein; 883 milligrams sodium. High fat version has 12 grams fat vs. 3 and 332 calories vs. 252


  • 1 pound finely shredded purple cabbage
  • 1 red, yellow or orange bell pepper cut into long fine strips
  • 4 green onions cut thin on a sharp diagonal
  • ½ cup seasoned rice vinegar
  • 1 tablespoon brown sugar
  • ½ tablespoon minced fresh ginger root
  • 2 teaspoons dark Oriental sesame oil

    In large bowl combine cabbage together with peppers and onion. In a second bowl vigorously mix together remaining ingredients Just before serving time combine cabbage mixture with dressing and mix well.

    Yield 3 cups or 6 1 cup servings each at approximately 52 calories; 1.8 grams total fat; 0 saturated fat; 0 cholesterol; 9.6 grams total carbohydrate; 2.4 grams dietary fiber; 1.5 grams protein and 106 grams sodium. High fat version has 9.4 grams fat vs. 1.8 grams and 120 calories vs. 52