Soy-Wasabi Shrimp And Scallop Skewers - Weight Watchers - cooking recipe

Ingredients

5 medium scallions
6 tablespoons low sodium soy sauce
3 teaspoons wasabi powder
1 tablespoon honey
1 1/2 teaspoons fresh gingerroot, grated
16 large fresh shrimp, peeled and deveined
1 lb sea scallops (about 16 scallops)
1 large red bell pepper, cut into 16 chunks
8 medium cremini mushroom caps, halved
cooking spray (4 sprays)

Preparation

Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.