Saute 1 small can mushrooms, 1/2 a small onion and a 14 oz. can of artichoke hearts in medium pan, along with a dash or rosemary and thyme. Instead of butter, I used I Can't Believe It's Not Butter Mediterranean Style. Set aside.

 

 

 

Sear a dozen large scallops in hot pan.

 

 

 

Spray baking dish with Pam. Place seared scallops in dish and cover with small can lump crab meat. Pour mushroom and artichoke saute mix over crab and scallops. Top with low fat Parmesan cheese and 2 or 3 slices reduced fat swiss cheese.

 

 

 

Bake in 350 oven for 25 minutes.