Categories: Pasta, Seafood, Low-fat, Low-cal 
      Yield: 4 servings 
  
      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 
      1 tb Double concentrate tomato 
           - paste 
      2 ts Sugar 
      1    Bay leaf 
    1/2 lb Bay scallops 
    1/4 lb Spinach leaves (about 1 cup 
           -packed), stemmed, ribbed, 
           -washed, and cut into 1/2" 
           -strips 
           Cooked pasta-medium strands 
  
  In a large skillet or saucepan, heat the oil with the garlic over moderate 
  heat. When the garlic sizzles, add the tomatoes, crushing them with your 
  hands, and stir in the fish stock, lemon juice, tomato paste, sugar and 
  bay leaf. 
   
  Simmer for 7 to 10 minutes, until thick but still fairly liquid. 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 minutes more. Serve over 
  cooked pasta -- suggestions: spaghetti, linguine, or fettuccine.