Scallops with Spinach and Tomatoes
| Yield: | 4 Servings |
| Categories: | Pasta, Low-Fat, Low-Calorie, Seafood |
| 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 |
Advertisement