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Scallops with Spinach & Tomatoes

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low in Saturated Fat, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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2 medium garlic cloves
finely chopped
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16 ounces tomatoes, canned
salt-free
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½ cup fish stock
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1 tablespoon lemon juice
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1 tablespoon tomato paste
double concentrate
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2 teaspoons sugar
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1 each bay leaves
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½ pound bay scallops
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¼ pound spinach
(about 1 cup packed), stemmed, ribbed, washed, and cut into , 1/2 strips
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4 x pasta
cooked servings
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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2 medium garlic cloves
finely chopped
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462.4 ml/g tomatoes, canned
salt-free
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118 ml fish stock
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15 ml lemon juice
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15 ml tomato paste
double concentrate
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1E+1 ml sugar
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1 each bay leaves
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226.8 g bay scallops
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113.4 g spinach
(about 1 cup packed), stemmed, ribbed, washed, and cut into , 1/2 strips
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4 x pasta
cooked servings
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Directions

In a large skillet or saucepan, heat the oil with the garlic over moderate heat.

When the garlic sizzles, add the tomatoes, crushing them, 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 34413% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 449mg 19%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 15%
Sugars g
Protein 46g
Vitamin A 58% Vitamin C 36%
Calcium 15% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 
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