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Doneen Hollingsworth, Secretary of Health

scallop sauteScallop, Spinach & Tomato Saute

a 5 A Day Recipe from the National Cancer Institute


2 tablespoon olive oil
1 clove garlic, minced
1 pound bay or sea scallops, halved
1 tablespoon chopped fresh basil
3 large tomatoes, coarsely chopped
10 ounces fresh spinach, stems removed, thoroughly washed
Salt and freshly ground pepper, to taste
2 cups cooked rice

Gently heat the oil and garlic in a large skillet 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, stirring occasionally until the scallops whiten. Serve at once, spooning the scallops and their sauce over rice. Makes 4 servings.

Nutritional Information (1 serving):
Calories: 338
Carbohydrate: 35 grams
Protein: 31 grams
Fat: 9 grams

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