Serves: 4
Total Calories: 204

1 pound bay scallops
1/4 cup , sliced green onion, (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 tomato, 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.

Nutritional Facts:

Serves: 4
Total Calories: 204
Calories from Fat: 13

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