Scallop, Spinach and Tomato Sauté from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Cook Time: About 10 minutes
  • Serves: 6


  • 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 ounces fresh spinach, stems removed, thoroughly washed


  1. In a large skillet, heat oil over low heat then add garlic and heat for 1 minute.
  2. Stir in scallops, cover and cook for 1 minute.
  3. Stir in basil, tomatoes, spinach, and salt and pepper to taste.
  4. Cover and cook for about 5 minutes, stirring occasionally, or until the scallops are cooked through.

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