Serves: 4
Total Calories: 603

1/2 pound fresh or frozen raw large shrimp in shells
1/2 pound bay or sea scallops
1/2 pound orange roughy fillets, cut into 1-inch pieces
2 tablespoons chopped fresh or 2 tsp dried marjoram leaves
1/2 teaspoon grated lemon peel
1/8 teaspoon white pepper
3 tablespoons margarine or butter, melted
2 tablespoons lemon juice
4 cups hot cooked pasta or rice

Heat coals or gas grill for direct heat. If shrimp, scallops or fish are frozen, do not thaw rinse in cold water. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein. If using sea scallops, cut each in half. Spray 18-inch square piece of heavy-duty aluminum foil with nonstick cooking spray. Arrange shrimp, scallops and fish on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and pepper. Drizzle with margarine and lemon juice. Bring corners of foil up to center and seal loosely. Cover and grill foil packet 4 inches from medium heat 8 to 10 minutes or until scallops are white, fish flakes easily with fork and shrimp are pink and firm. Serve seafood mixture over pasta.
1 Serving: Calories 370 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 130mg Sodium 390mg Carbohydrate 32g (Dietary Fiber 1g) Protein 37g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 603
Calories from Fat: 64

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