Scallop, Spinach and Tomato Sauté

Description
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

Ingredients

 * 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

Directions

 * 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.