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Recipe Summary

prep:
15 mins
cook:
15 mins
Servings:
4
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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a large nonstick skillet.

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  • Season the scallops with 1 tablespoon of the Creole seasoning. Sauté for 3 minutes per side. Remove and reserve.

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  • Add the remaining tablespoon oil to same skillet. Add peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally.

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  • Add remaining tablespoon Creole seasoning, the stewed tomatoes and tomato paste. Break up tomatoes with spoon. Simmer, covered, 4 minutes.

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  • Return scallops and any accumulated juices to skillet. Stir in lemon juice and heat through. Serve with the cooked rice.

Nutrition Facts

474 calories; total fat 9g; saturated fat 1g; cholesterol 56mg; sodium 1226mg; carbohydrates 63g; fiber 4g; protein 35g.

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