Recipe by east coast nellie
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.)
Top Review by rlocati1
I used this recipe and another to combine some elements. Loved this recipe for including artichoke hearts and spinach. I used another that added 1/2 cup white wine or (College Inn chicken broth with wine and herbs), and added to the vegetables. I also seared scallops first in just 1 teaspoon of olive oil and 1 teaspoon light butter. I added 3 garlic cloves to the vegetable mixture rather then the scallops, chopped fresh parsley and some dried basil plus some extra seasoning. I have found and mail order Penzey seasonings as I have found them to be very good. I used a teaspoon of their Mural of Flavor and sprinkled on Old World at the end too. This is a favorite seafood recipe. I think I like dry bay scallops as much or more the the large ones. This is a keeper to make again and again.
- 1 lb bay scallop
- 1⁄4 cup sliced green onion
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 clove garlic, minced (or more, to taste)
- 1 (9 ounce) package frozen artichoke hearts, thawed and drained and cut in fourths
- 1 cup cherry tomatoes, cut in fourths
- 1 cup shredded spinach or 1 cup romaine lettuce
- 1 tablespoon lemon juice
Directions See How It's Made
- Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach.
- Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
- Sprinkle with lemon juice.
- Great served on a bed of angel hair pasta!