Bay Scallops With Artichokes and Tomatoes

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: 12 mins
• Serves: 4

Ingredients

• 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

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!