Scallops with Spinach & Tomatoes
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | medium |
garlic cloves
finely chopped |
*
|
| 16 | ounces |
tomatoes, canned
salt-free |
|
| ½ | cup |
fish stock
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
tomato paste
double concentrate |
|
| 2 | teaspoons |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | pound |
bay scallops
|
|
| ¼ | pound |
spinach
(about 1 cup packed), stemmed, ribbed, washed, and cut into , 1/2 strips |
|
| 4 | x |
pasta
cooked servings |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | medium |
garlic cloves
finely chopped |
*
|
| 462.4 | ml/g |
tomatoes, canned
salt-free |
|
| 118 | ml |
fish stock
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
tomato paste
double concentrate |
|
| 1E+1 | ml |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 226.8 | g |
bay scallops
|
|
| 113.4 | g |
spinach
(about 1 cup packed), stemmed, ribbed, washed, and cut into , 1/2 strips |
|
| 4 | x |
pasta
cooked servings |
*
|
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.
