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Scallops with Artichokes and Tomatoes

 5 Ratings
2 Comments
  • Prep Time 5 min
  • Total Time 11 min
  • Servings 4
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A flavorful seafood sauté that’s simple enough to throw together in a time crunch.

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

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

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
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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