• Heat 1 tablespoon oil in a large nonstick skillet.

  • Season the scallops with 1 tablespoon of the Creole seasoning. Sauté for 3 minutes per side. Remove and reserve.

  • Add the remaining tablespoon oil to same skillet. Add peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally.

  • Add remaining tablespoon Creole seasoning, the stewed tomatoes and tomato paste. Break up tomatoes with spoon. Simmer, covered, 4 minutes.

  • Return scallops and any accumulated juices to skillet. Stir in lemon juice and heat through. Serve with the cooked rice.

Nutrition Facts

474 calories; 9 g total fat; 1 g saturated fat; 56 mg cholesterol; 1226 mg sodium. 63 g carbohydrates; 4 g fiber; 35 g protein;