Lunch

Skillet Veggies and Scallops is for Lunch.

Skillet Veggies and Scallops takes 5 minutes to prepare.

Skillet Veggies and Scallops takes 10 minutes to cook.

Skillet Veggies and Scallops makes 3 servings.

The ingredients for Skillet Veggies and Scallops are:

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

Here is how you make Skillet Veggies and Scallops:

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 servingsNumber of Servings: 3Recipe submitted by SparkPeople user TWICETHEMAN.

The nutritional information for Skillet Veggies and Scallops is:

• 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

The dietary needs meet for Skillet Veggies and Scallops is Low Fat