Bay Scallops With Artichokes and Tomatoes

Submitted 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.)"

 

• Ready In: 12mins
• Ingredients: 9
• Serves: 4

ingredients

• 453.59 g bay scallop
• 59.14 ml sliced green onion
• 1.23 ml salt
• 0.61 ml white pepper
• 1 clove garlic, minced (or more, to taste)
• 255.14 g package frozen artichoke hearts, thawed and drained and cut in fourths
• 236.59 ml cherry tomatoes, cut in fourths
• 236.59 ml shredded spinach or 236.59 ml romaine lettuce
• 14.79 ml lemon juice

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!

Reviews

[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.

 

[StrikingEyes00]

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!

 

[JaneSays30]

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.

 

[princesslisa of a g]

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!

 

[polly salama]

thank you for this easy wonderful recipe! i made this last night just as directed the only thing i added was shredded italian cheeses to the pasta before adding the toppings.