Scallops with Artichokes and Tomatoes

 

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

• 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.