|
2 Tbsp. olive oil
1 clove garlic, minced
1 lb. bay scallops or 1 lb. sea scallops, halved
1 Tbsp. chopped fresh basil or 1 tsp. dried
3 large tomatoes, seeded and coarsely chopped
10 oz. fresh spinach, stems removed, thoroughly washed
Salt and freshly ground pepper to taste
4 cups cooked rice
|
- In a large non-reactive skillet, gently heat the oil and
garlic over low heat for 1 minute.
- Stir in the scallops, cover and cook for 1 minute.
- Stir in the basil, tomatoes, spinach, and salt and pepper to
taste.
- Cover and cook for 4 to 5 minutes more, stirring occasionally,
until the scallops whiten.
- Serve at once, spooning the scallops and their sauce over
rice.
- Makes 4 servings.
|
|
This is an official 5 A Day recipe.
Recipe provided by the Florida Tomato Committee.
Nutritional Analysis Per Serving: Calories, 437; Fat, 9g;
Cholesterol, 36mg; Fiber, 4g; Sodium, 355mg; percent calories from
fat, 19%.
|
