Feed Me That logoWhere dinner gets done
previousnext


Title: Scallops with Spinach & Tomatoes
Categories: Pasta Seafood Lowcal
Yield: 4 Servings

1tbOlive oil
2mdGarlic cloves, chopped fine
1cnSalt-free whole tomatoes (16-ounce)
1/2cRich, salt-free fish stock
1tbLemon juice
1tbDouble concentrate tomato paste
2tsSugar
1 Bay leaf
1/2lbBay scallops
1/4lbSpinach 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.

previousnext