Bowl & Basket Specialty Peruvian Bay Scallops, 16 oz

Bowl & Basket Specialty Peruvian Bay Scallops, 16 oz

Recipe

Scallop Gumbo (Large)
Ingredients
• 1 lb bowl & basket™ Peruvian scallops
• 2 tbsp olive oil, divided
• 1 package (16oz) frozen peppers and onions blend
• 2 cans (15 oz each) plant-based sausage gumbo soup
• 1 package (16 oz) fresh or frozen cauliflower rice
• 1/4 cup chopped green onion

Directions
1. In large saucepot, heat 1 tbsp oil over Medium-High heat. Add scallops; cook and stir for 2 minutes or until almost opaque. Transfer scallops to plate.
2. In same saucepot, heat remaining 1 tbsp oil over Medium-High heat. Add peppers and onions; cook and stir for 5 minutes or until tender. Stir in soup; heat to a boil. Reduce heat to Medium-Low; cook and stir for 5 minutes. Stir in scallops; cook for 1 minute or until heated through. Makes about 6 cups.
3. Prepare cauliflower rice according to package directions.
4. Serve gumbo over cauliflower rice garnished with green onion.

Keep Frozen until Ready to Use
Do Not Refreeze

Diabetes Friendly, Heart Health, High Protein, Keto Friendly, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Paleo

Serving size: 112 gram

Ingredients: Scallops (Argopecten Purpuratus)

Contains: Fish

May Contain: Crustaceans

Calories: 100 calorie
Total fat: 1 gram (1%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 35 milligram (12%)
Sodium: 180 milligram (8%)
Total carbohydrate: 3 gram (1%)
Dietary fiber: 0 gram (0%)
Total sugars: 0 gram
Added sugars: 0 gram (0%)
Protein: 17 gram (34%)
Vitamin d: 0 microgram (0%)
Calcium: 30 milligram (2%)
Iron: 0.4 milligram (2%)
Potassium: 380 milligram (8%)