Scallops with Artichokes and Tomatoes

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

  • Prep Time 5 min
  • Total Time 11 min
  • Servings 4

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.

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.

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.