Recipe - Scallops With Spinach And Tomatoes

1 tablespoon Olive oil
2 md Garlic cloves, chopped fine
1 cn Saltfree whole tomatoes
(16ounce)
One half cup Rich, saltfree fish stock
1 tablespoon Lemon juice
1 tablespoon Double concentrate tomato
paste
2 teaspoon Sugar
1 Bay leaf
One half pound Bay scallops
One fourth pound Spinach leaves (about 1 cup
packed), stemmed, ribbed,
washed, and cut into 1/2"
strips
Cooked pastamedium 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini