Scallops and Spinach In Tomato and Sour Cream Sauce W Lingu

Recipe Ingredients

1/3 cup	78ml	Olive oil
2		Garlic cloves - - (to 3), peeled
1/8 teaspoon	0.6ml	Ground red pepper
		(or a dash of Tabasco to taste)
3 cups	711ml	Canned peeled plum tomatoes - pureed
1 lb	454g / 16oz	Scallops
6 oz	170g	Fresh spinach leaves - washed
2 tablespoons	30ml	Sour cream or low-fat yogurt
		Pasta
14 oz	397g	Linguine
4		Water
4 teaspoons	20ml	Salt

Recipe Instructions

Heat all but 2 tablespoons of the olive oil in a large saute pan. Add the garlic and saute until golden and then remove. Add the red pepper or Tabasco and the pureed tomatoes, and simmer about 15 minutes. Cook the pasta in abundant boiling, salted water.

While the pasta cooks, heat the last of the olive oil in a separate saute pan and saute the scallops about 3 minutes. Add the spinach and saute 1 minute. Add the tomato sauce and sour cream or yogurt and mix well. Remove from heat.

When the pasta has cooked about 8 to 10 minutes and is al dente, drain it thoroughly, toss it with the sauce, and serve.

Source:
THE ROMAGNOLIS' ITALIAN FISH COOKBOOK by Margaret and G. Franco Romagnoli

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.