Recipe Image

Sweet & Spicy Scallops

  • 20 m
  • 20 m
Diabetic Living Magazine
“This 20-minute recipe comes together quickly with the help of frozen vegetables and store-bought salsa.”


    • 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


  • 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.
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