Scallop, Spinach, and Tomato Sauté

3.8 of 5 (11)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 185.8
  • Total Fat: 8.0 g
  • Cholesterol: 37.4 mg
  • Sodium: 242.8 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.5 g

View full nutritional breakdown of Scallop, Spinach, and Tomato Sauté calories by ingredient

This is a Recipe (what's this)


This dish is ready in only 2 steps. Try it tonight! This dish is ready in only 2 steps. Try it tonight!


    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 1 pound scallops
    • 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
    • 3 large tomatoes, seeded and coarsely chopped
    • 10 oz. fresh spinach, stems removed, thoroughly washed


1. In a large skillet, heat oil over low heat then add garlic and heat for 1 minute. Stir in scallops, cover and cook for 1 minute.

2. Stir in basil, tomatoes, spinach, and salt and pepper to taste. Cover and cook for about 5 minutes, stirring occasionally, or until the scallops are cooked through.

Serves 4.

Reprinted with permission by Public Health – Seattle & King County

TAGS:  Fish |

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    I've made this a few times, my husband likes it too! One time I did not have spinach and used baby bok choy instead. - 7/5/07

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    Very Good
    Awesome!! I also threw in a splash of red cooking wine, which gave it a wonderful depth and sweetness. - 9/15/12

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    Super easy and delicious. - 10/22/11

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    The number of servings is not noted. If 4 oz of scallops is 1 serving, does this mean that the nutritional information assumes this serves 4? - 7/18/11

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    I am allergic to scallops so I used shrimp. It was good but I just don't care for spinach that much. If I need to raise my iron with foods, though, this would be a good choice. - 10/10/10