Bay Scallops With Artichokes and Tomatoes |
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Prep Time: 6 Minutes Cook Time: 6 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Healthy, flavorful and fast. What more could you want? (You can substitute a 14 oz. can artichoke hearts, drained, instead of frozen. You may also use canned diced tomatoes instead of fresh.) Ingredients:
1 lb bay scallop |
1/4 cup sliced green onion |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 clove garlic, minced (or more, to taste) |
1 (9 ounce) package frozen artichoke hearts, thawed and drained and cut in fourths |
1 cup cherry tomatoes, cut in fourths |
1 cup shredded spinach or 1 cup romaine lettuce |
1 tablespoon lemon juice |
Directions:
1. Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach.
3. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
4. Sprinkle with lemon juice.
5. Great served on a bed of angel hair pasta!
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