Skillet Veggies & Scallops

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 233.1
  • Total Fat: 5.7 g
  • Cholesterol: 37.4 mg
  • Sodium: 806.5 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 23.2 g

View full nutritional breakdown of Skillet Veggies & Scallops calories by ingredient


Introduction

Scallops with some nice vegetables added in a quick skillet meal for 3 --- great high blood pressure fighter dish Scallops with some nice vegetables added in a quick skillet meal for 3 --- great high blood pressure fighter dish
Number of Servings: 3

Ingredients

    Scallops
    extra virgin olive oil
    garlic
    1 can tomato, chopped
    green onion (scallions)
    celery


Directions

In a skillet add 12 ounces of small/medium sized scallops, cover with water and bring to boil and let set in hot water while you chop up 2-3 stalks of celery and 2 cups of green onions(scallions). Drain the scallops, add 1 tablespoon exrtra virgin olive oil, the green onions and celery, cook on high heat and add 2 tablespoons garlic and other seasoning if you must., The get a can of chopped tomatoe (14 ounces - or close to it) and add to mix. Cook until warm and turn off heat. Divide into three servings

Number of Servings: 3

Recipe submitted by SparkPeople user TWICETHEMAN.