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Scallops with Tomatoes and Artichokes Recipe

Scallops with Tomatoes and Artichokes Recipe - 1 servings


1 pound scallops

1/2 cup skim milk

1 white onion

1 green pepper

1 red pepper

12 cherry tomatoes

12 fresh mushrooms

15-ounce can artichoke hearts

1/2 pound fresh pineapple, cut into 2-inch cubes


Soak scallops in milk 30-40 minutes (milk gives moisture to the scallops without leaving a milk taste). Drain. Cook onion and peppers in boiling water to cover, 1-2 minutes, cut into 2-inch cubes. On skewers, alternate scallops with vegetable and pineapple.


Prepare coals, Cover the grill grid with foil. Grill over hot coals, turning frequently, 8-10 minutes, or until scallops are tender.

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