Scallop, Pepper & Sweet Potato Skillet

A salad is all you need as an accompaniment and, for dessert, try coffee-flavored frozen yogurt with crushed praline on top. 

Scallop, Pepper & Sweet Potato Skillet


Quantity Ingredients
2 tsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 medium sweet potato (8 ounces), peeled and cut into 2-inch chunk
2/3 cup rice
1-1/2 cups water
1 can (14-1/2 oz) stewed tomatoes, chopped with their juice
1 package (10 oz) frozen okra, thawed
1/2 tsp salt
1/2 tsp oregano
1 pound sea scallops, halved crosswise if large


1. In large nonstick skillet, heat oil over medium heat. Add onion and garlic, and cook, stirring frequently, until softened, about 7 minutes. 2. Stir in red and green bell peppers and sweet potato, and cook until peppers are softened, about 5 minutes. 3. Stir in rice and water, bring to a boil, reduce to a simmer, cover and cook 15 minutes. 4. Stir in stewed tomatoes and their juice, okra, salt and oregano; cover and cook until rice is almost tender, about 7 minutes. 5. Place scallops on top of rice mixture, cover and cook just until scallops are cooked through, about 5 minutes.