Scallops and Veggies over Rice
This is a simple meal thats only 10 weight watchers points.
Ingredients
1 pound(s) scallops | |
1 cup(s) cooked asparagus | |
1 cup(s) frozen sliced summer squash | |
2 clove(s) garlic clove(s) (medium) | |
1/8 cup(s) Spanish onion | |
1 cup(s) plum tomatoes, diced | |
1/2 cup(s) Merlot | |
1 tsp Italian seasoning | |
1 serving(s) Nutrasalt Seasoned salt, tsp. | |
3 Tbsp teriyaki sauce | |
1 Tbsp low-sodium soy sauce | |
3 cup(s) cooked white rice |
Instructions
chop the vegetables and cook with scallops and all other ingredients, in a pan over medium heat, Covered for 10 -15 minutes or until scallops are cooked and veggies are cooked but still crisp. Serve over rice.Cook rice according to packaging. 1 cup rice per serving.