Scallops with Spinach & Tomatoes

A one-skillet seafood pasta sauce that comes together in the time it takes to boil your noodles. Bay scallops and fresh spinach get simmered into a light, garlicky tomato sauce brightened with lemon juice and deepened with fish stock. It’s low in fat but big on flavor.

The sauce builds in stages. Garlic sizzles in olive oil first, then hand-crushed canned tomatoes go in with the fish stock, lemon juice, tomato paste, and a bay leaf. That 7-10 minute simmer before the scallops go in is where the sauce reduces and concentrates. It should be thick but still saucy, not a paste.

Bay scallops cook fast, 3 to 5 minutes, so they go in with the spinach at the very end. The spinach wilts down almost instantly in the hot sauce. Overcook the scallops and they turn rubbery, so watch them closely. When they’re opaque all the way through and slightly firm to the touch, they’re done.

The pinch of sugar isn’t for sweetness. It balances the acidity of the canned tomatoes and the lemon juice, rounding out the sauce.

Kitchen Tips

• Pat the scallops dry before adding them to the sauce. Excess moisture will thin out your sauce
• Crush the canned tomatoes by hand as you add them for a rustic, chunky texture
• Use double-concentrate tomato paste if you can find it. It packs more flavor per tablespoon
• Linguine or fettuccine hold this sauce better than spaghetti

Variations

• Swap bay scallops for shrimp or a mix of both for a seafood medley
• Add a pinch of red pepper flakes with the garlic for a spicy kick
• Stir in a handful of fresh basil leaves right before serving