This 20-minute recipe comes together quickly with the help of frozen vegetables and store-bought salsa.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

263.7 calories; protein 29.8g 60% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 5.9g; fat 8.1g 12% DV; saturated fat 1.1g 5% DV; cholesterol 56.1mg 19% DV; vitamin a iu 1603.3IU 32% DV; vitamin c 11mg 18% DV; folate 18.9mcg 5% DV; calcium 90.2mg 9% DV; iron 1mg 6% DV; magnesium 96.1mg 34% DV; potassium 558.4mg 16% DV; sodium 558mg 22% DV.