This 20-minute recipe comes together quickly with the help of frozen vegetables and store-bought salsa. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Prepare vegetables according to package directions. Drain and place in a medium bowl. Add 1 tablespoon of the olive oil, the lime juice, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper to the bowl. Add cilantro, toss to combine. Keep warm.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Season the scallops on both sides with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add scallops to skillet. Cook for 2 to 3 minutes or until the scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm.

  • Reduce heat to low. Add salsa to the same skillet. Cook for 1 to 2 minutes or just until heated through. Spoon the warm salsa over the scallops and serve with the green bean mixture.

Nutrition Facts

264 calories; 8.1 g total fat; 1.1 g saturated fat; 56 mg cholesterol; 558 mg sodium. 558 mg potassium; 14.6 g carbohydrates; 3.2 g fiber; 6 g sugar; 29.8 g protein; 1603 IU vitamin a iu; 11 mg vitamin c; 19 mcg folate; 90 mg calcium; 1 mg iron; 96 mg magnesium;