Scallops are my husband’s favorite seafood. He grew up in Rhode Island and they were a staple in his family-how lucky huh? Since marrying a seafood lover, I have learned how to prepare seafood and came up with this recipe as a new way to serve scallops and keep the calories low.

12 oz Scallops=6
1 Cup of cooked orzo pasta=4
1/2 cup of lite coconut milk=2
1 cup of cooked spinach=0
1 cup of diced cooked butternut squash=1
1 cup cooked green peas=2
Grated peel from one orange.
Sea Salt
1/4 tsp cayenne pepper

Cook Orzo pasta according to package. Cook vegetables and set aside.

Rinse scallops. Toss scallops with grated orange, cayenne and sea salt. Over medium heat, spray a frying pan with non stick spray. Assemble scallops in pan let scallops cook a few minutes, when scallops have seared marks, turn. Move scallops to edge of pan if cooking too fast. Scallops should have a medium spring when touched and not hard (overcooked).
Toss vegetables with the coconut milk. Serve scallops with vegetables and orzo pasta.
Total Points=15
Servings=2
Points per serving=7.5