Nutrition per serving may change if servings are adjusted.
1 (14 ounce) package frozen green beans, wax beans and carrots blend
2 tablespoons extra virgin olive oil, divided
1 tablespoon lime juice
½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
2 tablespoons chopped fresh cilantro
12 fresh sea scallops, patted dry (1½ pounds)
6 tablespoons jarred peach salsa
Prepare vegetables according to package directions. Drain and place in a medium bowl. Add 1 tablespoon of the olive oil, the lime juice, ¼ teaspoon of the salt, and ¼ 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 ¼ teaspoon salt and ¼ 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.