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

Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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.

  • 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

3 scallops and 2/3 cup vegetable mixture
264 calories; protein 29.8g; carbohydrates 14.6g; dietary fiber 3.2g; sugars 5.9g; fat 8.1g; saturated fat 1.1g; cholesterol 56.1mg; vitamin a iu 1603.3IU; vitamin c 11mg; folate 18.9mcg; calcium 90.2mg; iron 1mg; magnesium 96.1mg; potassium 558.4mg; sodium 558mg.

4 protein, 1 ½ vegetable, ½ other carbohydrate, ½ fat