Spicy Red Sauce with Shrimp and Scallops

(4 Protein Servings)

6 garlic cloves, crushed

3 cups whole tomatoes with liquid, peeled and chopped

1 ½ tsp. salt

1 tsp. crushed red pepper flakes

8 oz. small shrimp, peeled and deveined

8 oz. bay scallops

1 tbsp. fresh parsley, chopped

Sauté garlic over medium heat in non-stick skillet. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stir occasionally. Lightly coat a large skillet with cooking spray and add the shrimp and scallops. Cook for about 2 minutes, stirring frequently or until the shrimp turns pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes or until the sauce just begins to bubble. Serve.

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