Scallops in a Creamy Tomato Sauce with SpinachAllergies: Fish, Shellfish & Crustacean4 ServingsCalories: 353 per servingAdd to favoritesPrint recipeGrocery listPhase 1-2-3Ingredients2 1/4 lbs scallops5 cups spinach3 cups oyster mushrooms, sliced1 cup green onions1 tbsp garlic, crushed2 cups crushed tomato3 tbsp olive oilsea salt, to tastepepper, to tasteDirectionsDry the scallops.Season.Very quickly, sear scallops in heated olive oil.They must be golden but not overcooked.Remove from pan and keep warm.Using the same pan, add oil if needed, and add mushrooms.Sauté until brown.Season.Add green onions, spinach.Remove and set aside.Using the same pan bring the crushed tomato to a boil.Season.On each plate, make a bed of spinach and top with scallops.Drizzle sauce.Share this recipeRelated Recipes You’ll Enjoy Phase 1-2-3Asiatic-Style Swordfish Phase 1-2-3Asparagus and Marinated Swordfish with Lemon Sauce Phase 1-2-3Baked Haddock on Celery Purée Phase 1-2-3Blackened Red Snapper Load More 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