I always find bay scallops sweeter than their larger sisters. The spinach mix gives this dish a special feel and it is sooooo low calorie !

4 servings
197 calories per serving

1 ¼ lb. bay scallops or seas scallops, quartered
Pam
1 T oil
2 cloves garlic, minced
2 T chopped basil
¼ t salt
½ t black pepper
1 c cherry tomatoes
4 c spinach leaves
¼ c sliced black olives
2 T grated parmesan cheese

Rinse and dry scallops. Spray skillet with Pam and then add oil and heat. Add garlic and cook 1-2 minutes. Do not let it brown or it will be bitter. Add scallops, basil, salt and pepper and cook until scallops are lightly browned, about 5 minutes. If you get a lot of water in the bottom of the pan, drain it or the scallops will not brown. Remove to a platter and keep warm. Add tomatoes and spinach to skillet and cook just until spinach is wilted. Add olives and cheese and mix well. Place tomato mix around bed of scallops and serve immediately.