Scallops With Spinach & Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2 medium: Garlic cloves, chopped fine
1 can: Salt-free whole tomatoes, 16-ounce
1/2 cup: Rich, salt-free fish stock
1 tbsp: Lemon juice,
1 tbsp: Double concentrate tomato paste,
2 tsp: Sugar,
1: Bay leaf,
1/2 lbs: Bay scallops,
1/4 lbs: Spinach leaves, (about 1 cup packed), stemmed, ribbed, washed, and cut into 1/2" strips
Cooked pasta-medium strands,
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 -- suggestions: spaghetti, linguine, or
fettuccine.
Source from luhu.jp
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 -- suggestions: spaghetti, linguine, or
fettuccine.
Source from luhu.jp