Scallops with the garden

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3.3 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.1
  • Total Fat: 2.6 g
  • Cholesterol: 26.3 mg
  • Sodium: 155.2 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 17.0 g

View full nutritional breakdown of Scallops with the garden calories by ingredient
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Introduction

Scallops and loads of healthy veggies. Yum! Scallops and loads of healthy veggies. Yum!
Number of Servings: 4

Ingredients

    1 large potato, diced
    20 baby carrots
    1 Green Pepper, cut into cubes
    2 Cups Squash, cut into cubes
    1 Onion, chopped
    2 Cups fresh mushrooms, sliced
    12 oz. package of frozen scallops
    2 Tbls. jamaican jerk sauce

Directions

Coat a skillet with cooking spray and heat on low to medium heat ( I use a grill top for the stove).

Add potatoes, carrots and squash, cook for 15 minutes or until they start to brown.

Add Green pepper and onions cook for 5 minutes

Add scallops and mushrooms and jerk sauce and cook for 15-20 minutes or until the scallops are cooked. Enjoy.


Number of Servings: 4

Recipe submitted by SparkPeople user TWODAMNSILLY.

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TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • this is wonderful! My husband and I really enjoyed it! - 6/7/09

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  • I would NOT use the sauce every for it is way too hop. I'm glad I tested it before adding it to the finished dish, I ended up using low sodium mushroom soup, which was ok but it needed a little more flavour.
    Otherwise the receipe was terrific.
    - 9/23/08

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  • Pretty Good. I think the veggies could be cooked for less time if you want crispier veggies. I cooked them for less time than the recipes called for and I thought they were a bit mushy. But over all, good recipe. - 3/13/08

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  • I added a bit more of the jerk sauce... but it was ok, not great, but ok. - 3/9/08

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  • fabulous tasting and easy to make. - 3/7/08

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