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Scallop Spinach Tomato Saute
(Makes 4 servings)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 pound bay or sea scallops, halved
• 1 tablespoon chopped fresh basil
• 3 large tomatoes, coarsely chopped
• 10 ounces fresh spinach, stems removed, thoroughly washed
• Salt (optional) and freshly ground pepper, to taste
• 2 cups cooked rice
Gently heat off and garlic in large skillet over low heat for 1 minute. Stir in scallops, cover, and cook for 1 minute. Stir in basil, tomatoes, spinach, and salt and pepper to taste. Cover and cook 4-5 minutes, stirring occasionally until scallops whiten. Serve at once, spooning scallops and their sauce over rice.
Per Serving:
• Calories: 338
• Carbohydrate: 35 gm
• Protein: 31 gm
• Fat: 9 gm
Recipe courtesy Florida Tomato Committee
• 1 clove garlic, minced
• 1 pound bay or sea scallops, halved
• 1 tablespoon chopped fresh basil
• 3 large tomatoes, coarsely chopped
• 10 ounces fresh spinach, stems removed, thoroughly washed
• Salt (optional) and freshly ground pepper, to taste
• 2 cups cooked rice
Gently heat off and garlic in large skillet over low heat for 1 minute. Stir in scallops, cover, and cook for 1 minute. Stir in basil, tomatoes, spinach, and salt and pepper to taste. Cover and cook 4-5 minutes, stirring occasionally until scallops whiten. Serve at once, spooning scallops and their sauce over rice.
Per Serving:
• Calories: 338
• Carbohydrate: 35 gm
• Protein: 31 gm
• Fat: 9 gm
Recipe courtesy Florida Tomato Committee
Article reprinted from the January/February 2007 issue of The Saturday Evening Post magazine. Read more at www.saturdayeveningpost.com, © Copyright 2007 Benjamin Franklin Literary & Medical Society, All rights reserved