Ingredients for Bay Scallops With Artichokes And Tomatoes
- Bay Scallop
- Green Onion
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cloves garlic, minced
- Frozen Artichoke Hearts
- Cherry Tomatoes
- 5 ounces fresh spinach, roughly chopped
- 1 tablespoon lemon juice
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
0g
Carbs
3g
