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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
0g
Carbs
3g
