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Scallops with Artichokes and Tomatoes |
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Serves: 4
Print this Recipe
Serve this dish over cooked rice or angel hair pasta.
1 pound bay scallops
1/4 cup sliced green onions (3 medium)
1/4 teaspoon salt
1/8 teaspoon white pepper
1 clove garlic, finely chopped
1 (9-ounce) package frozen artichoke hearts, thawed and drained, or 1 can (14 ounces) artichoke hearts, drained and cut into fourths
1 cup cherry tomatoes, about 10, cut into fourths
1 cup shredded spinach or romaine lettuce
1 tablespoon lemon juice
Cook scallops, green onions, salt, pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, or until scallops are white. Stir in artichoke hearts, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted. Sprinkle with lemon juice.
1 Serving: Calories 180 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 35mg; Sodium 510mg; Carbohydrate 15g (Dietary Fiber 3g); Protein 29g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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