Bay Scallops With Artichokes and Tomatoes

Total Time
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.)

Ingredients Nutrition


  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

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!

StrikingEyes00 December 20, 2007

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.

JaneSays30 November 26, 2007

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!

princesslisa of a galaxy far far away July 24, 2006