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+ servings

Slow Cooker Old Bay Scallops

Servings 4 servings

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
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