2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 tsp ground ginger
Pinch crushed red pepper
1 red bell pepper, chopped
1 cup reduced-sodium vegetable broth
1/4 cup dark raisins
1 T lime juice
1/2 tsp salt
1 pound sea scallops (about 24)
1/4 cup chopped fresh cilantro
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, ginger, and crushed red pepper. Cook, stirring until the onion is softened, about 3 minutes. Add the bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Add the broth, raisins, lime juice, and salt; bring to a boil. Reduce the heat and simmer about 5 minutes.
2. Add the scallops to the skillet and simmer, covered, until just opaque in the center, about 5 minutes. Stir in the cilantro.
Per serving (about 6 scallops and 1/2 cup broth with vegetables); 136 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 580 mg Sod, 13 g Carb, 1 g Fib, 14 g Prot, 98 mg Calc. Points value: 3.
Lou picked the meal this week. She got it from her Weight Watchers cookbook. This is our dinner across the miles we do every Tuesday night.
The dinner was delicious! Thank you, Lou, for the great recipe! You can go see Lou's dinner she made here.