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Scallops with Artichokes and Tomatoes

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Scallops with Artichokes and Tomatoes
  • Prep 5 min
  • Total 11 min
  • Servings 4
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A flavorful seafood sauté that’s simple enough to throw together in a time crunch.
Updated May 6, 2005

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooked rice or angel hair pasta would go really well with this skillet dish.
  • tip 2
    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!
  • tip 3
    No time to thaw frozen artichokes? Use a 14-ounce can of artichoke hearts, drained and cut into fourths, instead.

Nutrition

120 Calories, 1 g Total Fat, 17 g Protein, 17 g Total Carbohydrate

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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