• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Scallops with Spinach and Tomatoes

  • Recipe Submitted by on

Category: Low Calorie, Pasta, Seafood, Low Fat

 Ingredients List

  • 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, and cut into 1/2"
  • -strips
  • 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

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.

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