Slow Cooker Old Bay Scallops
Ingredients
- 1 1/2 pounds bay scallops
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon celery salt
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 dash dry mustard
- 1 dash ground nutmeg
- 1 dash ground cinnamon
- 1 dash ground cardamom
- 1/8 teaspoon ground allspice
- 1 dash ground ginger
- 1 can diced tomatoes 14.5-oz.
- 1/4 cup sliced celery
- 1 cup diced red bell pepper
- 3 cloves garlic pressed
- 3/4 cup diced red onion
- 8 ounces mushrooms sliced
- 2 tablespoons diced jalapeno seeded
Instructions
- Place scallops in a large zipper-topped plastic bag; add seasonings (salt through ginger) and shake well to coat; seal bag and refrigerate for 1 hour.
- In a slow cooker; place remaining ingredients (tomatoes through jalapeno). Cover and cook on HIGH for 1 to 1 1/2 hours or until veggies are tender.
- Add marinated scallops, stir well and cook for 15 to 30 minutes or until scallops are cooked through; serve.
Notes
LC SERVING SUGGESTION: Cauli-Rice (see Day 2 directions) and braised kale.
SERVING SUGGESTION: Serve brown rice instead of Cauli-Rice.
KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of scallops.
GLUTEN-FREE: Make sure canned tomatoes are gluten-free.
NUTRITION: per serving: 222 Calories; 2g Fat; 32g Protein; 19g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 1953mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fat. Points: 5
Tried this recipe?Let us know how it was!