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Pasta With Scallops, Spinach And Tomatoes

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/shawnhenning/2341748725/">Image Credit</a></p>
Ingredients
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), chopped finely
  Canned no salt tomatoes 16 Ounce (1 Can, Whole Ones)
  Rich salt free fish stock 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Double concentrate tomato paste 1 Tablespoon
  Sugar 2 Teaspoon
  Bay leaf 1
  Bay scallops 1⁄2 Pound
  Spinach leaves 1⁄4 Pound, stemmed, ribbed, thoroughly washed, and cut crosswise into 1/2-inch-wide strips (1 Cup Packed)
  Pasta 1 Pound, cooked, drained
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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