© Tina Rupp
Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the tomatoes, cover and steam over moderately high heat for 1 minute. In a shallow bowl, mix 3 tablespoons of the olive oil with the lemon juice. Add the tomatoes, season with salt and pepper and stir to mix.

Step 2    

Spread the scallops in the steamer basket. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover and steam over moderately high heat until just cooked, about 5 minutes. Transfer the scallops to a shallow bowl and keep warm.

Step 3    

Add half of the spinach to the steamer, cover and steam for 2 minutes; stir. Add the remaining spinach, sprinkle with 1/2 teaspoon of salt and toss well. Cover and steam for 2 minutes.

Step 4    

Mound the spinach on plates. Top with the scallops and any accumulated juices and spoon the tomato vinaigrette over all. Sprinkle with the chives; serve.

Notes

One Serving 307 calories, 15.9 gm total fat, 2.3 gm saturated fat, 11 gm carb.

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