• 2 tsp. olive oil
• 2 cloves garlic, crushed
• 1 cup tomatoes, seeded, finely diced
• 1-1/2 cups evaporated skim milk
• 1 tsp. marjoram
• fresh ground pepper
• 3/4 lb. sea scallops
• 2-2/3 cups cooked angel hair pasta

In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the tomato and sauté for 2 minutes. Add the evaporated milk and stir constantly over medium heat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutes until the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 192, fat 2.5g, 12% calories from fat, cholesterol 21mg, protein 17.1g, carbohydrates 24.6g, fiber 1.1g, sugar 9.2g, sodium 170mg, diet points 4.3.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.5, Fruit: 0.0, Bread: 0.9, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 1.1

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