Grilled scallops on a bed of grilled and fresh vegetables drizzled with balsamic vinaigrette goes great with your favorite Fast Carb like sauteed potatoes, brown rice or couscous to complete a Fat Loss Meal!

Ingredients:

• 1 medium zucchini
• 1 medium eggplant
• 2 TBSP extra virgin olive oil
• Basil, coarsely chopped
• 24 oz sea scallops
• 6 romaine lettuce leaves
• 24 tomato slices
• 18 thin slices lemon cucumber
• 12 TBSP fat free Balsamic Vinaigrette
• Pepper, to taste

Method:

1. Cut off the ends of the zucchini and eggplant. Cut into slices long enough for 2 slices per plate. Pour some olive oil into a nonreactive pan. Season with pepper and basil. Place zucchini and eggplant in pan. Turn over and sprinkle more basil. Place scallops in pan and let everything marinate for about 30 min.
2. Heat grill to 400°F. Lay vegetables and scallops on a veggie grilling pan. Grill till veggies are golden brown (4 min. per side). Grill scallops till golden brown then remove from grill.
3. Place romaine leaf on a plate with 4 slices of tomato, 3 slices of cucumber and then sprinkle with a little pepper and basil.
4. Arrange the veggies on the platter surrounding the scallops. Drizzle with 2 TBSP balsamic vinaigrette.

Serves: 6

Approximate nutritional analysis per serving: 252 calories (28.2 grams of protein, 19.8 grams of carbohydrates, 6.7 grams of fat, 3.4 grams of fiber).