Bay Scallops With Artichokes and Tomatoes

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Total Time
12mins
Prep
6 mins
Cook
6 mins

Healthy, flavorful and fast. What more could you want? (You can substitute a 14 oz. can artichoke hearts, drained, instead of frozen. You may also use canned diced tomatoes instead of fresh.)

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Ingredients

Nutrition

Directions

  1. Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
  2. Stir in artichokes, tomatoes and spinach.
  3. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
  4. Sprinkle with lemon juice.
  5. Great served on a bed of angel hair pasta!
Most Helpful

4 5

I read all of the comments and used them all. This recipe was a great basic recipe that can be spruced up however you want. I doubled the garlic and included fresh basil and parsley when adding the spinach, tomatoes, and artichoke hearts. I also had drained the scallops before adding some sherry and crushed red pepper flakes. Delicious! Thanks!

3 5

This was very easy to make and the taste was pretty good. I think it needs a little kicking up. Next time I'll try it with some fresh herbs and more garlic. It's good served over pasta.

5 5

Wonderfully light and refreshing summer dish. Very simple and quick to make. I used a little more garlic and salt and pepper than called for but otherwise followed exactly. Thanks for the great recipe, East Coast Nellie!