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Contributed by:
Paula S.N.

• 4 1/2 ounces bay scallops (3P)
• White cooking wine
• 1 oz. low-fat shredded mozzarella cheese, low-fat cheddar or a combination of both (1P)
• 1 tablespoon bread crumbs (1C)
• 1 large tossed salad (1C)
• 1/4 cup kidney beans/chickpeas (1C)
• 1/2 cup grapes (1C)
• 2 teaspoons olive oil and vinegar dressing (2F)
• 6 whole almonds (2F)

Directions:

• Marinate scallops in white cooking wine overnight in the refrigerator. (Use one with no carbohydrate value.)

• Preheat oven to 350^oF.

• Drain scallops and place in an individual baking dish, sprinkle with bread crumbs and then spread shredded cheese on top. Bake for 10 minutes.

• Combine kidney beans or chick peas in the salad and toss with dressing.

• Serve grapes and almonds for dessert.