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Scallops With Spinach & Tomatoes

Scallops With Spinach & Tomatoes recipe image
This vibrant Mediterranean-inspired dish combines sweet, tender bay scallops with fresh spinach and hearty tomatoes in a savory, aromatic sauce. The flavors are bright and balanced, with the acidity of crushed tomatoes and lemon juice cutting through the richness of the seafood. It&# 226;ÂÂs a light yet satisfying meal that comes together in under 40 minutes, making it perfect for busy weeknights or a casual dinner party. Serve over pasta for a complete, comforting experience that highlights fresh, simple ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 125.7
Dietary: Low-cal, Low-fat
Description
This vibrant Mediterranean-inspired dish combines sweet, tender bay scallops with fresh spinach and hearty tomatoes in a savory, aromatic sauce. The flavors are bright and balanced, with the acidity of crushed tomatoes and lemon juice cutting through the richness of the seafood. It&# 226;ÂÂs a light yet satisfying meal that comes together in under 40 minutes, making it perfect for busy weeknights or a casual dinner party. Serve over pasta for a complete, comforting experience that highlights fresh, simple ingredients.
Ingredients
  • 1 tablespoon Olive oil
  • 2 md Garlic cloves, chopped fine
  • 1 can Salt-free whole tomatoes
  • 1/2 cup Rich, salt-free fish stock
  • 1 tablespoon Lemon juice
  • 1 tablespoon Tomato paste
  • 2 teaspoons Sugar
  • 1 leaf Bay leaf
  • 1/2 lb Bay scallops
  • 1/4 lb Spinach leaves, stemmed, rinsed, and cut into 1/2-inch strips
  • 1 lb Cooked pasta (spaghetti, linguine, or fettuccine)
Directions
  1. 1
    Heat olive oil in a large skillet or saucepan over moderate heat.
  2. 2
    Add the chopped garlic and sauté until fragrant and just beginning to sizzle, about 1 minute.
  3. 3
    Add the canned whole tomatoes, crushing them with your hands or a spoon as you add them to the pan.
  4. 4
    Stir in the fish stock, lemon juice, tomato paste, sugar, and bay leaf until well combined.
  5. 5
    Bring the mixture to a simmer and cook for 7 to 10 minutes, until the sauce thickens slightly but remains fairly liquid.
  6. 6
    Remove the bay leaf from the sauce.
  7. 7
    Add the bay scallops and cut spinach strips to the skillet.
  8. 8
    Continue simmering for 3 to 5 minutes, until the scallops are opaque and cooked through and the spinach is wilted.
  9. 9
    Serve the scallop and spinach mixture hot over 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

For best results, use fresh bay scallops if available; they cook quickly and retain a delicate sweetness.

If using frozen spinach, thaw and squeeze out excess moisture before cutting into strips.

Adjust the sugar to taste depending on the acidity of the tomatoes.

This dish pairs well with a light white wine or a simple side salad.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: scallops, spinach, tomatoes, seafood, mediterranean, quick dinner, healthy, light meal, bay scallops, tomato sauce, lemon, garlic, olive oil, fish stock, weeknight dinner, easy recipe, pasta topping, summer seafood, fresh herbs, simmered
Read it online: https://www.chefs-mate.com/recipe/scallops-with-spinach-tomatoes/