Scallop, Spinach, and Tomato Sauté


3.8 of 5 (11)
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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
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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 |

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Member Ratings For This Recipe

  • 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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  • 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

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  • quick and healthy. I ladled over orzo and sprinkled feta. For winter, I used a can of diced tomatoes, small box of frozen spinach and the remnants of lemon basil from my garden after last week's winds knocked over my plastic greenhouse. Will use excess juice in a soup; next time use uncooked pasta. - 12/8/07

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  • VERY good! I made this and added lemon juice and some feta cheese to it and LOVED it!! I used really juicy tomatoes, and ended up with a runny tomato sauce base. I think you could add tomato paste or something to this, and pour the sauce over angelhair pasta or something. I might try that next time. - 9/25/07

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  • So easy & elegant home cook'n! I added spinach pasta for my guests and they couldn't get enough. - 5/14/07

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