Ingredients for Bay Scallops With Artichokes And Tomatoes
- 1 1/2 lbs bay scallops
- 1 green onion, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 garlic clove, minced
- 1 (9 ounce) package frozen artichoke hearts, thawed and quartered
- 1 cup cherry tomatoes, halved
- 5 ounces fresh spinach
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- cooked angel hair pasta (optional)
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How to Make Bay Scallops With Artichokes And Tomatoes
- If using pasta, cook according to package directions. Set aside.
- Heat a large skillet over medium-high heat. Add the sliced onion and cook for 2 minutes, until softened.
- Add the minced garlic and cook for 30 seconds, until fragrant.
- Add the bay scallops, salt, and white pepper to the skillet. Cook for 4-5 minutes, stirring frequently, until the scallops are opaque and cooked through.
- Stir in the artichoke hearts and diced tomatoes (drained if using canned).
- Add the spinach and cook for 1-2 minutes, or until wilted.
- Stir in the lemon juice.
- Serve immediately over cooked angel hair pasta (if using), or enjoy on its own.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
0g
Carbs
3g
