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SCALLOP, SPINACH AND TOMATO SAUTÉ

This is an official 5 A Day recipe.

Makes 4 servings.
 

Ingredients

· 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
 

Directions

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.
 

Nutritional Analysis Per Serving: Calories, 437; Fat, 9g; Cholesterol, 36mg; Fiber, 4g; Sodium, 355mg; percent calories from fat, 19%.

Recipe provided by the Florida Tomato Committee.