Skewered Scallops with Tomatoes
Winter 2013 - tomatoesSkewered Scallops with Tomatoes
4 servings

1 lb. fresh scallops
2 Tbsp. olive oil
Juice of 2 limes
3 cloves garlic, minced (1 Tbsp.)
10 ripe cherry tomatoes
1 bunch fresh spinach
1 fresh lemon, cut into wedges
1 fresh lime, cut into wedges

1.  Marinate scallops in lime juice, olive oil, and garlic for 3 hours. Toss tomatoes with a dab of olive oil. On skewers, alternate scallops and tomatoes.
2.  Prepare grill for direct grilling over medium-high heat. Cover grill with foil. Grill scallops 6-10 minutes, turning frequently, or until tender.
3. While seafood is grilling, wash and trim spinach; shake off excess moisture. Cook, covered, in a nonstick skillet 1-2 minutes, or just until leaves begin to wilt (no additional moisture is necessary because of the moisture in the spinach and on the leaves).
4. Arrange spinach on a heated serving plate. Layer skewers over spinach. Garnish with lemon and lime wedges.

Approximate nutritional information per serving: 165 calories, 2g total fat, 5g dietary fiber, 16g carbohydrate, 23g protein, 37mg cholesterol, 256mg sodium.
Winter 2013 - book cover for recipeJoe Piscatella is one of the country’s leading experts on lifestyle and cardiac health. In addition to being a best-selling author, speaker, and designer of community and corporate wellness programs, Joe served on the Legislative Task Force on Youth Health charged with improving nutrition and fitness in elementary schools in Washington state. Based on the Mediterranean diet principles, Joe and Bernie Piscatella's The Healthy Heart Cookbook provides hundreds of diverse, delicious, easy-to-follow, and good-for-you recipes, and includes nutritional information with every recipe. The book is available at and at online and retail bookstores.