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Title: Scallops with Spinach and Tomatoes
Categories: Pasta Seafood Lowfat Lowcal
Yield: 4 Servings
| 1 | tb | Olive oil |
| 2 | md | Garlic cloves; chopped fine |
| 1 | cn | Salt-free whole tomatoes (16-ounce) |
| 1/2 | c | Rich; salt-free fish |
| ; stock | ||
| 1 | tb | Lemon juice |
| 1 | tb | Double concentrate tomato paste |
| 2 | ts | Sugar |
| 1 | Bay leaf | |
| 1/2 | lb | Bay scallops |
| 1/4 | lb | Spinach leaves (about 1 cup packed); stemmed, ribbed, washed |
| Cooked pasta-medium strands |
In a large skillet or saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the tomatoes, crushing them with your hands, and stir in the fish stock, lemon juice, tomato paste, sugar and bay leaf.
Simmer for 7 to 10 minutes, until thick but still fairly liquid. Then stir in the scallops and the spinach and continue simmering until the scallops are cooked through and the sauce is thick, 3 to 5 minutes more. Serve over cooked pasta -- suggestions: spaghetti, linguine, or fettuccine.
Source. . The Pasta Book
Posted to MM-Recipes Digest V4 #10 by Dean Powers previous next