1/2 cup canned low-sodium chicken broth, undiluted
1/2 cup dry Marsala wine
2/3 pound large sea scallops, cut in half crosswise
1/2 pound swordfish steak (1 inch thick), cubed
3 cups cooked long-grain rice (cooked without salt or fat)
1/3 cup grated Parmesan cheese
How to Make It
Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute 10 minutes or until onion is tender. Stir in spaghetti sauce, broth, and wine; bring to a boil. Stir in scallops and fish. Remove from heat, and stir in rice.
Spoon seafood mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Stir seafood mixture, and sprinkle with cheese. Bake, uncovered, 10 additional minutes or until cheese melts.
Oxmoor House Cooking Light Collection
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