Hawaiian Scallop Recipe
- Prep: 5 minutes
- Cook: 10 minutes
- You’ll need: small bowl, large skillet, nonstick spray
- 1 serving: 208 calories 1g total fat (<0.5g sat fat) 863mg sodium 32.5g carbs 5g fiber 19.5g sugars, 16g protein
Ingredients
- 1/2 cup pineapple chunks packed in juice
- 2 Tbsp. thick teriyaki sauce or marinade
- 2 cups sliced red bell peppers
- 2 cups slice onion
- 8 oz. (about 6) raw large scallops
- Optional topping; fresh chives
- Serving suggestion: riced cauliflower
Instructions
- To make the sauce, drain juice (about 2 tablespoons) from pineapple into small bowl. (Set pineapple chunks aside.) Add teriyaki, and stir until uniform
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Add peppers and onion. Cook and stir until slightly softened, about 3 minutes.
- Add scallops. Cook and stir until veggies have softened and scallops are cooked through, about 4 minutes
- Add sauce and pineapple chunks, and cook and stir until hot and well mixed, about 1 minute
Recipe courtesy of Hungry Girl Lisa Lillien
