Pesto Sun Dried Tomato Scallops

1  lb.		- Scallops, if large cut them in two
8  ounces		- Steamed Cauliflower
1  cup		- Steamed Brocoli
1/2  cup		- Chopped Fresh Baby spinach
1/2  cup		- Chopped Red onion
3  tablespoons		- Pesto Sun dried Tomato
2  tablespoons		- Lemon Juice
2  tablespoons		- Butter
2  tablespoons		- Minced Garlic

Tip: For nutritional information on all the ingredients in Pesto Sun Dried Tomato Scallops just click on each ingredient name. Then adjust the serving size for any Pesto Sun Dried Tomato Scallops ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Rinse scallops in col water and pat dry with paper towel.
In large skillet, melt butter over medium heat. Add minced garlic, red onion and spinach and cook until soft. Do not brown the garlic.
Add scallops and Pesto, saute over med-high heat, stirring constantly for 2 minutes.
Add lemon juice and continue cooking, stirring constantly for 3 more minutes.
Add the steamed cauliflower and broccoli and stir
Season with salt and pepper.
Serve over fresh cooked pasta, Quinoa or Rice.

Number of Servings: 4