It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Scallops with Lemon Couscous

Source: dLife

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

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 5.3 Fat, 1.5 Vegetables, 0.0 Fruits, 1.4 Starch, 0.5 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.
Powered by ESHA

Servings

Ingredients

4.0
4 tsp vegetable oil 1.0
1 each medium red bell peppers 1.0
1 each medium onions 12.0
12 oz fresh mushrooms (med) 1.75
1 3/4 cup cold water 8.0
8 oz sugar snap peas 1.5
1 1/2 tsp fresh lemon juice 0.5
0 1/2 tsp fresh lemon peel 1.0
1 cup Couscous, dry 0.75
0 3/4 tsp salt 1.0
1 lb large scallops 2.0
2 tbsp low sodium soy sauce 8.0
8 oz arugula

Directions

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.
Using same pan, heat another teaspoon of oil, add mushrooms and sauté until golden brown, place on plate with peppers.
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.
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.
Pull off and throw out the tough crescent shaped muscle from each scallop, pat dry with paper towels.
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.
Add mushroom and peppers back into pan, add soy sauce. Cook over medium high heat until thoroughly heated, add sugar snap peas.
Arrange arugula on plates, top with 1/6 of couscous then top with 1/6 of scallops.