Scallops With Spinach And Tomatoes

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Garlic cloves - chopped fine (medium)
1		Salt-free whole tomatoes - (16-ounce)
1/2 cup	118ml	Rich - salt-free fish stock
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Double concentrate tomato - paste
2 teaspoons	10ml	Sugar
1		Bay leaf
1/2 lb	227g / 8oz	Bay scallops
1/4 lb	113g / 4oz	Spinach leaves - (about 1 cup,
		And cut into 1/2" - strips
		Cooked pasta-medium strands

Recipe Instructions

Clean and stem the spinach.

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.

Source:
Sunset Books

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