Bay Scallops With Artichokes And Tomatoes

• 1 lb bay scallop
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 clove garlic, minced (or more, to taste)
• 1 (9 ounce) package frozen artichoke hearts, thawed and drained and cut in fourths
• 1 cup cherry tomatoes, cut in fourths
• 1 cup shredded spinach or 1 cup romaine lettuce
• 1 tablespoon lemon juice

1. Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach.
3. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
4. Sprinkle with lemon juice.
5. Great served on a bed of angel hair pasta!

bay scallop, green onion, salt, white pepper, clove garlic, cherry tomatoes, shredded spinach, lemon juice

Taken from www.food.com/recipe/bay-scallops-with-artichokes-and-tomatoes-92698 (may not work)