This 20-minute recipe comes together quickly with the help of frozen vegetables and store-bought salsa.
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.
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.
4 protein, 1 ½ vegetable, ½ other carbohydrate, ½ fat