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How To make Scallops with Spinach and Tomatoes
1 tb Olive oil
2 md Garlic cloves, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce) 1/2 c Rich, salt-free fish stock
1 tb Lemon juice
1 tb Double concentrate tomato
- paste 2 ts Sugar
1 Bay leaf
1/2 lb Bay scallops
1/4 lb Spinach leaves (about 1 cup
-packed), stemmed, ribbed, -washed, and cut into 1/2" -strips Cooked pasta-medium strands 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.
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How to Make Pasta with Scallops, Zucchini, and Tomatoes | Pasta Recipe | Allrecipes.com
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Watch how to make a quick-and-easy summer pasta with zucchini, tomatoes, and bay scallops. Serve over fettuccine for a simple, elegant meal.
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Scallops Pasta with Tomato Sauce
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Perfect Seared Scallops ~ Heirloom Tomato Chutney Recipe ~ Date Night ~ Cheoff Geoff
If you want to think like a chef, you must master classical cooking techniques. Watch Cheoff Geoff teach you how to sear the perfect scallop and learn how to make an heirloom tomato chutney recipe.
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Searing scallops may look difficult, but if you handle them properly and use classical cooking techniques, you can get the perfect sear every time. This is a great date night idea. Bring the restaurant experience home with your favourite wine. The heirloom tomato chutney is the perfect compliment—a melding of sweet, spicy and sour flavours—to go with the delicateness of the scallops. Bon Appetit!