Basic information

Name:
Scallops with spinach & tomatoes
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

2 tsp
 Sugar
2 medium
 Garlic cloves, chopped fine
1/4 lb
 Spinach leaves (about 1 cup packed), stemmed, ribbed, washed, and cut into 1/2" strips
1/2 lb
 Bay scallops
1/2 c
 Rich, salt-free fish stock
1 cn
 Salt-free whole tomatoes (16-ounce)
1 Tbs
 Olive oil
1 Tbs
 Lemon juice
1 Tbs
 Double concentrate tomato paste
 Bay leaf
 
 Cooked pasta-medium strands



Instructions:

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.

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