Scallops and Veggies Over Pasta

If you throw out the bowling alley meal last night (local peeps: I would highly recommend Boomshakalaka), I've had eleven straight days of eating healthy. I'm using the myfitnesspal app on my phone to track exercise and calories so I can even show you a "paper" trail of my progress. 

When I weighed myself on Friday morning I was so very bummed to see I had actually gained a pound, but I didn't give in and rush out to buy a Sara Lee coconut layer cake and eat it straight out the box (which I have been known to do when happy/sad/mad/etc). 

For those of you looking for a low cal meal, but still tasty and satisfying here is an easy recipe. I've been making this on and off for years using whatever veggies I have in the fridge. I prefer the onion/bell pepper combo the best though. Pete adds red pepper flakes to his to spice it up. 

Ingredients

1 Orca Bay bag of scallops (1 lb)

4 ounces of protein fortified spaghetti (or whatever pasta you like)

1 TBL olive oil

1 cup sliced onion

1 cup sliced bell pepper

1 tsp sesame oil

2 TBL Bragg's liquid amino acid (or tamari/soy sauce)

Cooking Instructions

Boil water for pasta and cook according to directions.

Place olive oil in large skillet or wok and sauté veggies. Remove when tender and set aside. 

Put scallops in wok and cook for three minutes, stirring constantly.

Add veggies to scallops and pour sesame oil and Bragg's on top, mix to coat. 

Serve the scallops and veggies over the pasta. 

Makes two servings with 350 calories per serving.