Sweet & Spicy Scallops

Sweet & Spicy Scallops

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 3 scallops and ⅔ cup vegetable mixture
  • Per serving: 264 calories; 8 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 30 g protein; 19 mcg folate; 56 mg cholesterol; 6 g sugars; 1,603 IU vitamin A; 11 mg vitamin C; 90 mg calcium; 1 mg iron; 558 mg sodium; 558 mg potassium
  • Nutrition Bonus: Vitamin A (32% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 4 protein, 1 ½ vegetable, ½ other carbohydrate, ½ fat

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