Sunset Scallops

Ingredients

  • 1/2 pound Scallops
  • 1/2 cup white flour
  • 2 Tablespoons canola oil
  • 1/4 teaspoon garlic, chopped
  • 2 1/2 Artichoke Hearts, quartered
  • 2 teaspoons black olives
  • 1 cup baby spinach
  • 1/3 cup white wine
  • 1/4 cup chopped tomatoes
  • 1 teaspoon butter
  • 1 teaspoon lemon juice
  • 1 pound Ziti

Directions

Coat the scallops in flour.

In a large skillet heat the canola oil. Sauté coated scallops for about 30 seconds.

Add quartered artichoke hearts, garlic, black olives and spinach. Gently toss and cook for 30 seconds.

Deglaze with white wine and reduce heat.

Add tomatoes and salt and pepper to taste.

Melt in butter and add lemon juice.

Serve hot mixture over ziti.

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