Prep: 20 minutes
Cook: 15 minutes Serves: 4
- 3 cups 1” pieces green beans
- 1 cup (chunked) red bell pepper
- 1 jalapeno chopped finely (1 Tbsp)
- 2 cloves of garlic (minced)
- 2 Tbsp of olive oil
- 1 lb of bay scallops
- 1 Tbsp of pesto sauce (prepared)
- 1 Tbsp chopped cilantro
Saute bell peppers, green beans, jalapeno pepper, and garlic in oil in a large non-stick skillet over medium heat until barely tender (approx. 8-10 minutes). Add scallops and pesto sauce, continue cooking while stirring occasionally. Cook until scallops are just through (approx. 5 minutes) and stir in cilantro.
Servings of fruits and vegetables: 16 servings.
