Scallops Tandoori
(serves 4)

Ingredients
3/4 cup plain low-fat yogurt
3 tablespoons lime or lemon juice
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1 teaspoon to 1 tablespoon curry powder
1 pound large sea scallops
1 teaspoon salad oil
paprika

Directions
In a non-metallic bowl, combine everything except the oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least two hours, turning the scallops occasionally. Thread scallops onto skewers and brush lightly with oil. Sprinkle with paprika. Broil or grill about 4 inches from heat source, turning frequently, about 8-10 minutes.