Scallops with Spinach and Tomatoes

Directions

1. 1

   1 tb Olive oil 2 md Garlic cloves, chopped fine 1 cn Salt-free whole tomatoes -(16-ounce) 1/2 c Rich, salt-free fish stock 1 tb Lemon juice

2. 2

   When the garlic sizzles, add the tomatoes, crushing them with your hands, and stir in the fish stock, lemon juice, tomato paste, sugar and b

3. 3

   Simmer for 7 to 10 minutes, until thick but still fairly liquid

4. 4

   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 minute

5. 5

   Serve over cooked pasta -- suggestions: spaghetti, linguine, or fettuccine.