Bay Scallops With Artichokes And Tomatoes - cooking recipe

Ingredients

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

Preparation

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!