Scallops With Spinach And Tomatoes

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.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 125.7

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

1 tablespoon Olive oil
2 cloves Garlic, chopped fine
1 can Salt-free whole tomatoes (16 oz)
1/2 lb Bay scallops
1/4 lb Spinach leaves, stemmed, ribbed, washed, and cut into 1/2" strips
1/2 cup Rich, salt-free fish stock
1 tablespoon Lemon juice
1 tablespoon Tomato paste (double concentrate)
2 teaspoons Sugar
1 leaf Bay leaf
1 lb Pasta (medium strands such as spaghetti, linguine, or fettuccine), cooked

Directions

1
Cook pasta according to package directions until al dente; drain and keep warm.
2
In a large skillet or saucepan, heat olive oil with chopped garlic over moderate heat.
3
Cook garlic until it sizzles and becomes fragrant, being careful not to burn it.
4
Add whole tomatoes to the skillet, crushing them with your hands or a spoon as they go in.
5
Stir in fish stock, lemon juice, tomato paste, sugar, and the bay leaf.
6
Simmer the mixture for 7 to 10 minutes, until the sauce thickens but remains fairly liquid.
7
Stir in the bay scallops and the prepared spinach strips.
8
Continue simmering until the scallops are cooked through and opaque, and the spinach is wilted, about 3 to 5 minutes.
9
Remove the bay leaf before serving.
10
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.

Keywords: scallops, spinach, tomatoes, pasta, garlic, lemon, fish stock, mediterranean, seafood, quick dinner, healthy, vegetarian option, easy recipe, bay scallops, tomato sauce, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/scallops-with-spinach-and-tomatoes/