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Italians may look down on pairing fish and cheese, but they’re missing out. Mild mozzarella won’t overpower delicate shrimp and scallops, allowing you to enjoy all the flavors in this hearty treat.
2 cups thinly sliced assorted vegetables (such as red and green bell peppers, onions, and carrots)
2 cloves garlic, minced
2 ounces bay scallops
2 ounces shrimp
1 whole-wheat thin (lavash) flatbread
3 tablespoons shredded low-fat mozzarella cheese
1 tablespoon chopped fresh cilantro (optional)
2 tablespoons fat-free sour cream
1/4 cup pico de gallo or bottled no-salt-added salsa
1. In a nonstick skillet over medium-high heat, saute vegetables until crisp-tender, about 3 minutes. Add garlic and saute another minute. Add scallops and shrimp and sear on both sides, about 1 minute per side.
2. Place flatbread on a warm griddle or flattop and heat one side. Flip bread and cover with cheese. Spread vegetables and seafood on half the bread. When cheese begins to melt, fold bread in half to cover vegetables and seafood. Using the bottom of a fairly heavy pan, press down on quesadilla to flatten it a little. After about a minute, flip quesadilla and press with bottom of pan for a minute.
3. Serve quesadilla with cilantro, fat-free sour cream, and pico de gallo, as desired.
Nutrition score per serving: 160 calories, 4.5g fat, 15g carbs, 12g protein
Recipe provided by Pritikin Longevity Center
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