• 2 Tbs. plus 2 tsp. unsalted butter
• 1-1/4 lbs. sea scallops
• 1-1/4 red bell peppers, seeded and sliced
• 1-1/4 green bell peppers, seeded and sliced
• 1-1/4 jalapeño peppers, minced
• 3/4 tsp. garlic salt
• 2 Tbs. plus 2 tsp. lime or lemon juice

Melt butter in a heavy nonstick skillet over medium heat. Add scallops and peppers and cook 5-6 minutes. Season with garlic salt and pepper to taste, and lime or lemon juice.

Per serving: calories 219, fat 8.9g, 36% calories from fat, cholesterol 67mg, protein 24.9g, carbohydrates 10.1g, fiber 1.0g, sugar 3.4g, sodium 335mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.1, Bread: 0.2, Lean meat: 0.0, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 3.0

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Chablis, or Sauvignon Blanc.