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Scallops with Lemon Couscous
Source: dLife

Sauteed Scallops served with peppers, onions, and mushrooms over lemon flavored couscous.

Rating:
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 217.2
Total Carbs 31.2 g
Dietary Fiber 3.9 g
Sugars 2.8 g
Total Fat 5.3 g
Saturated Fat 0.7 g
Unsaturated Fat 2.1 g
Potassium 618.2 mg
Protein 10.7 g
Sodium 586.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 tsp  vegetable oil
1 each  medium red bell peppers
1 each  medium onions
12 oz  fresh mushrooms (med)
1 3/4 cup  cold water
8 oz  sugar snap peas
1 1/2 tsp  fresh lemon juice
0 1/2 tsp  fresh lemon peel
1 cup  Couscous, dry
0 3/4 tsp  salt
1 lb  large scallops
2 tbsp  low sodium soy sauce
8 oz  arugula
Directions
  1. In a large nonstick pan, heat 2 teaspoons of oil over medium high heat until hot. Add in peppers and onion, sauté until brown, place on a plate.
  2. Using same pan, heat another teaspoon of oil, add mushrooms and sauté until golden brown, place on plate with peppers.
  3. Again using same pan, add 1/4 cup of water, bring to a boil, add sugar snap peas, and cook until tender crisp, about 3-4 minutes, drain and set aside.
  4. In a medium pot, add lemon juice and remaining 1 1/2 cups of water, bring to a boil over high heat. Add couscous and salt. Cover and remove from heat, set aside for 5 minutes, stir in lemon peel. Keep warm.
  5. Pull off and throw out the tough crescent shaped muscle from each scallop, pat dry with paper towels.
  6. Wipe pan dry with paper towels and then heat remaining teaspoon of oil over medium high heat until hot, add scallops and cook until lightly brown on the outside and opaque on the inside, about 3-4 minutes. Turn once during cooking.
  7. Add mushroom and peppers back into pan, add soy sauce. Cook over medium high heat until thoroughly heated, add sugar snap peas.
  8. Arrange arugula on plates, top with 1/6 of couscous then top with 1/6 of scallops.

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