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Scallops with Artichokes and Tomatoes

A flavorful seafood sauté that’s simple enough to throw together in a time crunch.

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( 5 Ratings)

5 Ratings

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4 Stars 20%

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1 Stars

Member Reviews ( 2 )

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Prep Time 5 min
Total Time 11 min
Servings 4

Ingredients

1: pound bay scallops

4: medium green onions, sliced (1/4 cup)

1/4: teaspoon salt

1/8: teaspoon white pepper

1: garlic clove, finely chopped

1: package (9 ounces) frozen artichoke hearts, thawed and drained

1: cup cherry tomato, cut in fourths

1: cup shredded spinach or romaine

1: tablespoon lemon juice

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Directions

1 Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
2 Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

EXPERT TIPS

Expert Tips

Cooked rice or angel hair pasta would go really well with this skillet dish.

Grocery store tomatoes looking a little wimpy and tasteless? Drain a can of diced tomatoes and stir in with the artichokes and spinach. You’ll be amazed how great they taste!

No time to thaw frozen artichokes? Use a 14-ounce can of artichoke hearts, drained and cut into fourths, instead.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 10 ),

% Daily Value

Total Fat: 1 g; 1 %
(Saturated Fat 0g, 0% ),
Cholesterol: 20 mg; 20 %;
Sodium: 600 mg; 600 %;
Total Carbohydrate: 17 g; 17 %
(Dietary Fiber 1 g 1 % ),
Protein: 17 g; 17 %

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 12%;
Iron: 18%;

Exchanges:

3 Vegetable; 1 1/2 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 9/5/2008 8:01:27 PM REPORT ABUSE Alright said:

Rating:

Just finished making and eating....husband and I disappointed. Not flavorful, had to add Tobasco sauce to mine - which I usually never do!! Not planning to make again.

This reply was: Helpful Inspiring

Posted 5/3/2008 2:29:32 PM REPORT ABUSE Birthday Baker said:

Rating:

I made this as a weekday meal. It took no time at all and tasted great. I added a tablespoon of dill and thickened the juices with a little cornstarch. I served it over pasta and it was just delicious. Even the kids liked it. It is so colorful and the flavors all blend together beautifully. Quick, tasty, easy to make and everyone in the family eats it. What more can you ask for!

This reply was: Helpful Inspiring