Scallops and Veggies

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.