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Prep 5min
Total11min
Servings4
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
120
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
20 mg
Sodium
600 mg
Potassium
780 mg
Total Carbohydrate
17 g
Dietary Fiber
1 g
Protein
17 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
12%
12%
Iron
18%
18%
Exchanges:
3 Vegetable; 1 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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