Slimming Sea Scallops & Veggies

By Joelene

Ingredients

• 2 teaspoons olive oil
• 4 green onions, thinly sliced
• 2 carrots, cut into fine matchsticks
• 10 large sea scallops
• Juice of 1/2 lemon

Preparation

Step 1

Heat oil in a medium skillet over moderate heat.
Add onions and carrots and sauté three minutes, until onions wilt and carrots become crisp-tender. Remove vegetables from pan.
Add scallops to the pan and cook until slightly browned, approximately two minutes per side (do not stir or flip back and forth).
Return vegetables to the skillet and squeeze the lemon juice over all; continue to cook until scallops are cooked through, approximately two more minutes. Serve with brown rice.