As long as you've got frozen scallops in your freezer, this main dish recipe can be on the table in just 35 minutes, using other common ingredients you'd normally have on hand.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.

  • Combine the water, quinoa, ginger, 1/2 teaspoon of the shredded orange peel, 1/4 teaspoon of the shredded lemon peel, the salt, and crushed red pepper in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in chopped basil.

  • Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops to skillet. Cook 2 to 3 minutes or until scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm. Add broth, the remaining 1/4 teaspoon shredded orange peel, and the remaining 1/4 teaspoon shredded lemon peel to skillet. Bring to boiling. Boil, uncovered, 2 minutes.

  • Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.

Nutrition Facts

3 to 4 scallops, 1/3 cup quinoa, and 1 tablespoon sauce
215 calories; protein 22.5g; carbohydrates 16.7g; dietary fiber 1.6g; sugars 0.1g; fat 6g; saturated fat 2.7g; cholesterol 47.6mg; vitamin a iu 274.5IU; vitamin c 4.6mg; folate 53.4mcg; calcium 46mg; iron 1.4mg; magnesium 107.5mg; potassium 519.2mg; sodium 434mg.

3 lean protein, 1 starch