A flavorful seafood sauté that’s simple enough to throw together in a time crunch.
Scallops with Artichokes and Tomatoes
- Prep Time 5 min
- Total 11 min
- Servings 4
- Ingredients 9
Ingredients
- 1 pound bay scallops
- 4 medium green onions, sliced (1/4 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 garlic clove, finely chopped
- 1 package (9 ounces) frozen artichoke hearts, thawed and drained
- 1 cup cherry tomato, cut in fourths
- 1 cup shredded spinach or romaine
- 1 tablespoon lemon juice
Instructions
-
Step1Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
-
Step2Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.
Nutrition
120
Calories
1 g
Total Fat
17 g
Protein
17 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 10
- Total Fat
- 1 g
- Saturated Fat
- 0g
- Cholesterol
- 20 mg
- Sodium
- 600 mg
- Potassium
- 780 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 1 g
- Protein
- 17 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 20%
- 20%
- Calcium
- 12%
- 12%
- Iron
- 18%
- 18%
Exchanges:
3 Vegetable; 1 1/2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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