Grill without guilt with this recipe from private chef to the stars Jennifer Iserloh! This delicious dinner is rich in flavor and heart-healthy omega-3 fatty acids but low in calories.

Serves: 4

Ingredients:

Vegetable oil cooking spray
2 tbsp orange juice
1 tbsp extra-virgin olive oil
1 tsp salt 1 head Boston (or bibb) lettuce, chopped
2 tangerines, sectioned
1 cucumber, peeled and thinly sliced
1/4 cup chopped fresh tarragon
2 tbsp all-purpose flour
2 tbsp crushed coriander seeds
1 tbsp coarsely crushed black peppercorns
1 1/2 lb sea scallops
1 egg white
Directions:

Coat grill with cooking spray; heat on high.
Whisk juice, oil and 1/2 tsp of the salt in a bowl; set aside.
Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside.
Mix flour, coriander and peppercorns on foil.
Sprinkle scallops with remaining 1/2 tsp salt and dip in egg white.
Press scallops into peppercorn mixture, then slide onto skewers.
Grill scallops, turning occasionally, until no longer translucent, about 7 minutes.
Remove from skewers.
Toss salad with dressing and arrange on platter; top with scallops.
Nutrition Facts:

264 calories per serving; 6 g fat (0.5 g saturated; 21 g carbs; 4.5 g fiber; 32 g protein
http://fitceleb.imnotobsessed.com/2008/07/21/pepper-and-coriander-scallo...