12 sea scallops
1 tsp Caribbean jerk seasoning
1 can (14.5-oz) black beans
1 large tomato, chopped
3/4 cup chopped red bell pepper
1/2 red onion, chopped
1 jalapeno pepper, seeded & chopped (clean hands good afterwards)
1 cup cubed mango
1/4 tsp ground cumin
1 tbsp chopped cilantro
2 tbsp lime juice
2 tbsp canola oil
dash of salt
freshly ground black pepper to taste
4 lime wedges
Pat the scallops dry and dust with the jerk seasoning; toss to coat evenly. Set aside.
Rinse and drain the black beans. Combine with the tomato, bell pepper, onion, jalapeno pepper, mango, cumin, cilantro, lime juice, half the canola oil, salt and pepper in a bowl; mix well and let stand.
Heat the other half of the canola oil in a skillet over medium-high heat for about a minute. Add the scallops to the skillet and cook 1 to 2 minutes on each side or until well browned all over and opaque in the center; remove to a plate.
Spoon the bean and mango salsa evenly divided onto 4 individual serving plates. Top with 3 scallops per plate. Serve with a lime wedge per plate.
Per serving: Approximately 222 cal, 23 g carbs, 18 g pro, 8 g fat (1 g sat), 28 mg chol, 446 mg sod, 5 g fiber
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.