Scallops With Spinach And Tomatoes
Description
This light and elegant dish brings together tender bay scallops with fresh spinach and sweet, crushed tomatoes in a rich, salt-free fish stock. The combination of garlic, lemon juice, and a hint of tomato paste creates a vibrant, aromatic sauce that coats the pasta beautifully. It is a perfect weeknight dinner that feels special yet remains simple to prepare. The sweetness of the tomatoes balances the brininess of the scallops, while the spinach adds a nutritious pop of green. Ideal for serving as a main course for four, this recipe offers a healthy, Mediterranean-inspired meal that is both satisfying and quick to whip up.Ingredients
Directions
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Cook pasta according to package directions until al dente; drain and keep warm.
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In a large skillet or saucepan, heat olive oil with chopped garlic over moderate heat.
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Cook garlic until it sizzles and becomes fragrant, being careful not to burn it.
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Add whole tomatoes to the skillet, crushing them with your hands or a spoon as they go in.
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Stir in fish stock, lemon juice, tomato paste, sugar, and the bay leaf.
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Simmer the mixture for 7 to 10 minutes, until the sauce thickens but remains fairly liquid.
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Stir in the bay scallops and the prepared spinach strips.
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Continue simmering until the scallops are cooked through and opaque, and the spinach is wilted, about 3 to 5 minutes.
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Remove the bay leaf before serving.
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Serve the scallop and spinach mixture hot over the cooked pasta.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 125.7kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 13.5mg1%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 2.2g9%
- Sugars 3.1g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the scallops, as they will become tough. They are done as soon as they turn opaque.
If salt-free fish stock is unavailable, you can use chicken stock or vegetable broth, but adjust added salt carefully.
For a richer sauce, add a tablespoon of butter at the end of cooking and swirl until melted.
This dish pairs well with a crisp white wine or a light green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid rubbery scallops.
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