- 3.5 oz scallops
- 3 tbls stone ground mustard
- 2 tbls bragg's amino acids
- 2 tbls lemon juice
- 2 tbls onion chopped
- 2 cloves garlic sliced
- 1/2 cup low sodium vegetable broth
- 8 oz chard shredded, chopped
Combine Bragg's, Vinegar, Lemon juice and mustard in saute pan.
Add scallops, onion, & garlic and cook about 10 minutes or until almost all the liquid is gone.
Remove the scallops and add the vegetable broth-scrape up any tasty bits in the pan (this is called deglazing).
Add chard to the broth and cook stirring occasionally until chard is tender, adding a little water if needed.
Top with mustard scallops and enjoy!
Calories: 193kcal | Carbohydrates: 23g | Protein: 22g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 23mg | Sodium: 3739mg | Potassium: 1167mg | Fiber: 5g | Sugar: 5g | Vitamin A: 14120IU | Vitamin C: 83.6mg | Calcium: 152mg | Iron: 5.1mg