Gather your friends and let the snacking begin. Try these easy hors d'oeuvres at your next dinner or cocktail party.
Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon. Makes 48 scallops (20 calories each).
Mix 3 cups whole nuts with 1/4 cup each flaxseeds, quinoa, and sunflower seeds. In a separate bowl, whisk 2 egg whites with 2 tablespoons honey, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon each cayenne, cumin, and cinnamon. Toss with nut mix.
Spread in a single layer on a baking sheet; bake at 325 degrees until dry, stirring occasionally, about 30 minutes. Scrape from pan while cooling, to avoid sticking. Makes 16 servings (178 calories each).
Soak 1 cup dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas. Makes 12 servings (55 calories each).
Intensely flavored almond flour stands in for wheat, and gives these gluten-free poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid. Makes 12 crackers (130 calories each).
Cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread. The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving. Makes 4 dozen sandwiches (71 calories each).
When making this festive appetizer, make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day. Makes 8 servings (84 calories each).
Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores. Makes 20 skewers (48 calories each).