BAY SCALLOPS WITH ARTICHOKES AND TOMATOES
Healthy, flavorful and fast. What more could you want? (You can substitute a 14 oz. can artichoke hearts, drained, instead of frozen. You may also use canned diced tomatoes instead of fresh.)
Provided by east coast nellie
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach.
- Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
- Sprinkle with lemon juice.
- Great served on a bed of angel hair pasta!
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Sem Dema
[email protected]Overall, I was disappointed with this dish.
Rafi Moradi
[email protected]I don't think I'll be making this dish again.
DIPANJALI DHAR
[email protected]I found the recipe to be a little confusing.
Prayash Sth
[email protected]I would have liked more tomatoes in the dish.
Muhammad Ikram
[email protected]The artichokes were a little tough.
Khalid Ayyub
[email protected]I thought the dish was a little bland.
Thandeka Cele
[email protected]I'm not sure what I did wrong, but my scallops were a little overcooked.
Moses Adebayo
[email protected]I added a little bit of white wine to the dish and it really enhanced the flavor.
Jack Harriss
[email protected]I used frozen scallops and they worked perfectly.
sabbir ahammed
[email protected]This is a great recipe for a quick and easy weeknight meal.
Allistar Smit
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish.
Aaditya Bhandari
[email protected]The recipe was easy to follow and the dish turned out great!
Ma nksksoso
[email protected]I made this for my family and they loved it!
Kajal shrestha
[email protected]This dish was a hit! The scallops were perfectly cooked and the artichokes and tomatoes added a delicious flavor.