2 T. olive oil
\n1 clove garlic, minced
\n1 lb. bay scallops or 1 lb. sea scallops, halved
\n1 T. chopped fresh basil or 1 tsp. dried
\n3 large tomatoes, seeded and coarsely chopped
\n10 oz. fresh spinach, stems removed, thoroughly washed
\nSalt and freshly ground pepper to taste
\n4 C. cooked rice<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 437
\nFat: 9g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 1 clove garlic, minced 1 lb. bay scallops or 1 lb. sea scallops, halved 1 T. 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 C. 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….<\/p>\n