SCALLOPS WITH ARTICHOKES AND TOMATOES
A flavorful seafood sauté that's simple enough to throw together in a time crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11m
Yield 4
Number Of Ingredients 9
Steps:
- Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-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. Sprinkle with lemon juice.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg
SCALLOPED TOMATOES AND ARTICHOKES
Make this dish a day ahead, refrigerate, and bake just before you're ready to eat This would be great with a fresh fruit salad and baked ham. Originally from a December 1989 Bon Appetit in their "Great Cook/Great Party" section.
Provided by Leslie in Texas
Categories Vegetable
Time 1h11m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
- Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
- Butter 11x7-inch baking dish.
- Add tomatoes, artichokes and onion to dry bread cubes.
- Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
- Add tomato mixture and stir to combine thoroughly.
- Pour into prepared baking dish.
- (Can be prepared 1 day ahead; cover and refrigerate.).
- Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
- Bake until bubbling and top is golden brown, about 30 minutes.
- Serve hot.
SCALLOP CAKES WITH ARTICHOKE HEARTS
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, appetizer
Time 20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 8 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium-low heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides and scallops are cooked through, about 4 minutes per side.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams
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